Cherry Berries on a Cloud
Perfect for Valentine’s Day!
Cherry pie filling and lemon juice can also be mixed with 1/2 teaspoon almond extract and 1/2
Ann also uses a homemade filling made from canned pie cherries - see Cherry Banana Pie filling.
egg whites (1/3 - 1/2 cup)
1/4 teaspoon cream of tartar
1/2 cup sugar
1 3 oz. pkg. cream cheese, softened
3/4 cup sugar
1/2 teaspoon vanilla
1 cup chilled whipping cream (or Cool Whip)
1/2 cup miniature marshmallows
CHERRY BERRY TOPPING:
1 21 oz. can Cherry Pie Filling
1 teaspoon lemon juice
2 cups strawberries (fresh or frozen and thawed), sliced
Meringue: Heat oven to 275 degrees, cover baking sheet with heavy brown paper or parchment
paper; draw or trace outline of heart with
9” at greatest width. Beat egg whites with cream of tartar until foamy; beat in 3/4 cups sugar 1
tbsp. at a time; continue beating until stiff and glossy -DO NOT UNDER BEAT!!! Spoon
meringue into outline on paper, building up sides. Bake 1 1/2 hours, turn off oven; leave
meringue in oven with door closed for 1 hour. Remove from oven and finish cooling away from
draft. Remove paper when meringue is completely cool and place meringue on serving platter.
Filling: Blend cream cheese, 1/2 cup sugar and vanilla. In chilled bowl beat whipping cream
until stiff. Add powdered sugar for desired sweetness. 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 and cut into wedges.
Cherry Berry Topping: Stir together cherry pie filling and lemon juice, and if desired add 2 cups
of sliced strawberries.