For as long as I can remember, this has been my dad’s favorite dessert. My mom, an amazing baker, has always perfected the meringue (click here for more of her recipes). Though I have done well with the coloring of the meringue, I cannot make it look as pretty as her work of art along the rim. Meringue Shell
- 3 egg whites
- 1/4 t cream of tartar
- 3/4 c sugar
Heat oven to 275 degrees. Click here for more info on making the perfect meringue. Beat egg whites until quite stiff. Gradually add cream of tartar and sugar, beating until stiff and satiny. Spread about 2/3 of meringue over bottom and sides of well-greased 8" pie plate. Drop remaining meringue in mounds along rim of plate. Bake 1 hour or until shell is light brown and crisp. Cool on rack. Cream Cheese Filling
- 1 3oz. package cream cheese
- 3 egg yolks
- 1/4 c sugar
- 1/ 2 t vanilla
- 1 c Cool Whip
- 1 c mini-marshmallows
- 1 can cherry filling
Beat softened cheese, egg, sugar and vanilla. Fold in Cool Whip and marshmallows. Spread cherry filling on top. Refrigerate until serving.
