DREAMY DESSERT CLOUD

Steps:

• 1. Heat the oven to 275°f Butter a baking pan, 9 x 13 x 2 inches I use a rectangular springform pan, now that I own one, but, for years, I used a regular pan, well buttered.
• 2. In a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy. Beat in the 1¾ cups of sugar, 1 tablespoon at a time, and continue beating until stiff and glossy.
• 3. Do NOT under beat. Spread the mixture into the prepared pan. Bake for one hour. Turn off the oven, and leave the meringue in the oven with the door closed, for 12 hours or longer.
• 4. In a chilled bowl, beat whipping cream until stiff. In a separate bowl, blend cream cheese, 1 cup of sugar, and vanilla, until smooth.
• 5. Gently fold the whipped cream and marshmallows into the cream cheese mixture; spread over the meringue base. Chill 12 to 24 hours.
• 6. Cut into serving size pieces and top with Cherry-Berry Topping, Maureen's Pineapple Sauce, or the topping of your choice.
• 7. To make the Cherry-Berry Topping simply stir together: 1 can of E.D. Smith Cherry Pie filling, 2 cups of sliced fresh strawberries or 1 package (16 ounces) of frozen sliced strawberries, thawed, and 1 teaspoon of lemon juice. Keep in the refrigerator until ready to serve over the fluffy cloud.
• 8. TIP: For more tips and Maureen's Pineapple Sauce Recipe (gluten free) see my blog at http://www.getabiggerwagon.com/blog/posts/dreamy_dessert_cloud.html