Preheat oven to 275F
3 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
1 pkg. (3 ounces) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 cup chilled whipping cream
1 cup miniature marshmallows
Cherry-Berry Topping (below)
1 can (21 ounces) cherry pie filling
1 tsp. lemon juice
2 cups sliced strawberries (if desired)
Cover baking sheet with heavy brown paper; draw outline of heart, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cups sugar, 1 tbsp. at a time; continue beating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side.
Bake 1 1/2 hours. Turn off oven; leave meringue in oven with oven door closed for 1 hour. Remove from oven; finish cooling away from draft.
Blend cream cheese, 1/2 cup sugar and the vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours. Just before serving, top with Cherry-Berry Topping; cut into wedges.
Stir together cherry pie filling, lemon juice and strawberries.