| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 10 | Servings | |
INGREDIENTS
| 6 | Egg whites | |
| 1/2 | ts | Cream of tartar |
| 1 1/2 | c | Sutgar |
| 1 | ts | Vanilla |
| 1 | pt | Whipping cream |
| 2 | c | Miniature marshmallows |
| 2 | pk | (3-oz) cream cheese |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | ts | Almond extract |
| 2 | cn | Cherry pie filling |
INSTRUCTIONS
MERINGUE FILLING Meringue: Beat egg whites with cream of tartar. Gradually add sugar while beating. Spread into buttered 9x13-inch pan. Pre-heat oven to 400. Place pan in oven, turn off heat & leave pan in oven for 8 hours or overnight. Filling: Whip cream. Add marshmallows. Cream the cheese & add sugar & vanilla. Fold into whipped cream mixture. Spread on meringue & refrigerate for 8 hours. Mix almond into cherry pie filling & chill. To serve, cut into squares & top with 2 tablespoons pie filling mix. MRS. B.M. MEEK MARVELL, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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