Cookies, Candy & Desserts |
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Cherry Berries on a Cloud – 1998
Recipe courtesy of Dorothy Nohl
INGREDIENTS
MERINGUE
FILLING
TOPPING
PREPARATION
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 13x9x2 baking pan. Bake at 275 degrees for 1 hour, turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
Grandma Nohl submitted this recipe especially for Becky. It's her favorite!
MERINGUE
- 6 egg whites
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ¾ cups sugar
FILLING
- 6 ounces cream cheese -- softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups whipping cream -- whipped
- 2 cups miniature marshmallows
TOPPING
- 1 can cherry pie filling (21 ounce size)
- 2 cups fresh strawberries -- sliced
- 1 teaspoon lemon juice
PREPARATION
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 13x9x2 baking pan. Bake at 275 degrees for 1 hour, turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
Grandma Nohl submitted this recipe especially for Becky. It's her favorite!