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Prep Time: 25 Minutes Cook Time: 960 Minutes |
Ready In: 985 Minutes Servings: 20 |
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A recipe my grandma Lorraine Stromgren used to make when my mom was a kid. Plan ahead, this one takes overnight and then some refrigeration the next day. Ingredients:
6 egg whites, beaten to soft peaks |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
1 1/2 cups sugar |
1 (6 ounce) package cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla |
1 pint whipping cream, whipped |
2 cups miniature marshmallows |
wilderness pie filling or cherry pie filling |
Directions:
1. Heat oven to 400 degrees (at least for 10 minutes).
2. Beat 6 egg whites to soft peaks, then add 1/2 teaspoon cream of tartar and 1/4 teaspoon salt.
3. Add 1 1/2 cups sugar and continue beating until stiff, about 15 minutes.
4. Put into greased 9x13 inch pan.
5. Put into oven and shut off oven.
6. Leave in oven overnight.
7. Cream 6 ounces cream cheese with 1 cup sugar.
8. Add 1 teaspoon vanilla.
9. Then fold in 1 pint whipping cream, that has been whipped.
10. Add 2 cups miniature marshmallows.
11. Spread over meringue.
12. Refrigerate for 8 hours or more.
13. Cut into pieces and top with cherry pie filling and serve (Use Wilderness pie filling, it's thicker).
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