••••CHERRY BERRIES ON A
••••CLOUD!!
| Prep Time | 30 minutes |
| Cook Time | 1 minutes |
| Servings |
INGREDIENTS
- 6 egg whites
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 3/4 cups sugar
- FILLING:
- cream cheese softened
- 1 cup sugar
- 1 tsp. vanilla
- 2 cups whipping cream whipped
- 2 cups miniature marshmallows
- TOPPING:
- 21-oz. can Duncan Hines cherry pie filling
- 2 cups sliced fresh strawberries
- 1 tsp. lemon juice
INSTRUCTIONS
- 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 9x13” baking dish.
- Bake at 275° for 1 hour; turn off oven ([u]do not open door[/u]).
- Let cool in oven overnight or for at least 12 hours.FILLING: Soften cream cheese in large mixing bowl. Add sugar and vanilla and cream until smooth. Set aside.Whip 2 cups of HEAVY whipping cream with an electric mixer until thickened. Don’t use any substitutes. Add whipped cream to the cream cheese mixture in mixing bowl. Add miniature marshmallows. Stir carefully to combine cream cheese mixture over top of baked meringue and refrigerate at least four hours.Meanwhile, make topping: Wash strawberries. Slice or dice them. Measure out 2 cups of strawberries. That was about 12-oz. fresh strawberries. Place diced strawberries in a medium-sized mixing bowl or glass dish. Sprinkle with lemon juice.Add a can of cherry pie filling. Duncan Hines now makes pie filling WITHOUT high fructose corn syrup. Yay!!!
Stir fruits to combine. Refrigerate until ready to serve.
serve: Cut dessert into 16 pieces. Place a piece on a serving plate. Spoon berry filling over top.
Drizzle Cherry-Berry glaze over individual servings. I love fluffy desserts, especially with fruit topping.
