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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A soft, crusty meringue lusciously complements a very berry filling in this pretty dessert from field editor Nancy Foust of Stoneboro, Pennsylvania. Ingredients:
6 egg whites |
1/2 teaspoon cream of tartar |
1 teaspoon cider vinegar |
1 teaspoon vanilla extract |
1-1/2 cups sugar |
filling: |
2 packages (3 ounces each) cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla extract |
2 cups heavy whipping cream, whipped |
2 cups miniature marshmallows |
1 can (21 ounces) blueberry pie filling |
1 package (16 ounces) frozen unsweetened strawberries, thawed |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until foamy. Add vinegar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
2. Spread evenly into a greased 13-in. x 9-in. baking dish. Bake at 225° for 1-1/4 hours; turn off oven and do not open door. Let meringue dry in oven for 1 hour.
3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Cover and chill for 12 hours.
4. Cut into squares; top with pie filling and strawberries. Refrigerate leftovers. Yield: 12 servings.
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