3 egg whites (1/3 to 1/2 cup)
1/4 teaspoon cream of tartar
3/4 cup sugar
3 ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows
Cherry Berry Topping:
21 ounce can cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries or 16 ounce package frozen strawberries, thawed, if desired

Preparation Instructions:

Heat oven to 275 degrees. Cover baking sheet with heavy brown paper; draw outline of heart, 9 inches across greatest width, on paper. Beat whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side.

Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; finish cooling away from draft.

Blend cream cheese, 1/2 cup sugar and vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover and chill at least 12 hours. Just before serving, top with Cherry Berry Topping; cut into wedges. 6 to 8 servings.

Cherry Berry Topping: Stir together cherry pie filling, lemon juice and, if desired, strawberries.