This photo shows cherry pie filling with fresh blackberries and fresh strawberries. Use blueberries instead, for a patriotic red-white-and blue summer dessert, or reverse it with blueberry pie filling and fresh strawberries or raspberries. I've made it with blueberries in peach pie filling, and kiwi in raspberry filling for a Christmas-y dessert. Blueberries in lemon filling might be interesting, too, just add more berries. Remember though, this must be started at least a full day ahead. There's not much work to be done, but there are two 12- hour 'wait' periods. It keeps well for a few days so fine to make ahead. There's no rushing the wait time..one period lets the meringue cool and fall, the second allows the marshmallows to sort of dissolve into the cream and that layer to bond with the meringue. .
Heat oven to 275 and grease a 9x13 pan, all the way to top edges. Beat 6 egg whites, 1/2 tsp cream of tartar, and 1/4 tsp salt til frothy. Gradually beat in 1 3/4 c. sugar, until very stiff and glossy, about 15 minutes. Spread in the prepared pan, bake 60 minutes at 275. Turn oven off and leave the meringue in the oven until cool, 12 hours or overnight.
Beat 6 oz softened cream cheese with 1 c. sugar, and 1 tsp vanilla. Gently fold in 2 c. whipping cream, whipped, and 2 c. white miniature marshmallows. Spread over the cooled meringue, cover and refrigerate it 12 hours or overnight. When ready to serve, cut in squares and serve with some of the fruit topping.
Topping: Combine 1 can cherry pie filling, 1 tsp lemon juice, 2 c. total of sliced fresh strawberries & blackberries.
