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CHERRY BERRIES ON A CLOUD



6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups sugar

FILLING:
2 packages (3 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups whipping cream, whipped
2 cups miniature marshmallows

TOPPING:
1 can (21 ounces) cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice

In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add the sugar, beating on high until stiff peaks form (do not
underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 275 degrees for 1 hour; turn off oven (do not open door). Let cool
in oven overnight or at least 12 hours. Beat cream cheese, sugar and vanilla
until smooth; gently fold in cream and marshmallows. Spread over meringue.
Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon
1/4 cup over each serving. Yield: 16 servings.
 
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