Dear Abby’s Cherry Berries On A Cloud
(This dessert should be made the day before it is to be served.)
MERINGUE CLOUDS - Do on day one:
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups sugar
FILLING - do on day two:
2 pkgs (3-oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 cups whipped cream, whipped
CHERRY BERRY TOPPING:
1 can (21 oz) cherry pie filling
3 cups sliced fresh or frozen strawberries, thawed, or whole fresh raspberries
1 teaspoon lemon juice
Preheat oven to 270ºF
Spray 13x9x2-inch baking pan with Pam. Beat egg whites, cream of tartar and salt until frothy. Gradually beat in 1-3/4 cups sugar. Continue beating until very stiff and glossy (about 15 minutes). Spread into prepared baking pan. Bake for 1 hour. Turn oven off and leave meringue in oven until cool (about 12 hours, or overnight).
The next morning, to prepare filling, beat together cream cheese, 1 cup sugar and vanilla. Gently fold in the whipped cream and spread over meringue. Chill 6 to 12 hours (or overnight).
Just before serving, combine topping ingredients. Cut meringue into serving-size portions; spoon topping over each serving.
Source: Dear Abby’s favorite recipes, by Abigail Van Buren - 1987, 1988.