Cherry Meringue Dessert
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If light products are used in this recipe and it's cut to serve 8, then each serving has just 292 calories.
1 cup egg whites
3/4 cup sugar
8 ounces cream cheese (may use light)
1/4 cup sugar
1 cup whipped cream or whipped topping (may use light)
3 cups miniature marshmallows, divided
1 can (20 ounces) cherry pie filling
Grease a 9x13-inch pan. Heat oven to 400 degrees. Beat the 1 cup of egg whites with the sugar until very stiff and there is no feeling of sugar (graininess) in the egg whites. Gently spread beaten egg whites into greased 9x13-inch pan. Put in hot oven and turn oven off. Let meringue set overnight in oven to dry. Do not open oven: it will release the warmth. The next day, beat the cream cheese with 1/4 cup remaining sugar and 1 cup whipped cream. Fold in 3 cups miniature marshmallows. Dab marshmallow/cream cheese mixture on top of meringue and gently spread and level with spatula.
Dab and gently spread cherry pie filling over the marshmallow/cream cheese layer. Let set in refrigerator several hours before serving. The marshmallows become very soft and resemble angel food cake. Keep refrigerated