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Cookies, Candy & Desserts

Cherry Berries on a Cloud – 1998
​​​​​​​​​​Recipe courtesy of Dorothy Nohl

INGREDIENTS
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!

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  • Home
  • Breakfast
  • Breads
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  • Appetizers & Starters
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  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking