Heavenly Cherry Berries On A Cloud Recipes

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place meringue on a serving platter; fill with cream cheese mixture and top with pie filling.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Steps:

• In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form(do not underbeat). Spread evenly in a greased 9x13x2" baking pan.bake at 275* 1 hour, turn off oven but do not open door. Let cool in oven overnight (or at least 12 hours)Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Steps:

• Heat oven to 275°. Grease a 9x13x2-inch pan. Beat egg whites, cream of tartar and salt until frothy. Gradually beat in sugar. Beat until stiff and glossy, about 15 minutes. Spread in pan. Bake 60 minutes. Turn oven off and leave meringue in oven until cool, about 12 hours or overnight. Filling: Mix cream cheese with sugar (add gradually) and vanilla. Gently fold in whipped cream and marshmallows. Spread over meringue and refrigerate 12 hours or overnight. Cut into serving pieces and top with Topping. Topping: Stir the can of cherry pie filling with juice into the sliced strawberries.

Steps:

• Spoon 1/4 cup of the whipped topping into each of eight dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish.
• Fill evenly with berries just before serving. Store leftover desserts in refrigerator.

Steps:

• 1. Prepare and bake Pastry Crust.2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until smooth. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream and marshmallows into cream cheese mixture spread over crust.3. Cover and refrigerate at least 8 hours but no longer than 48 hours.4. Mix pie filling, lemon juice, strawberries and peaches. Cut dessert into serving pieces serve with fruit mixture. Cover and refrigerate any remaining dessert.PASTRY CRUST1. Heat oven to 400°.2. Beat all ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy.3. Spread in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 12 to 15 minutes or until edges are golden brown. Cool completely. (For quickcooling, place in freezer 10 to 15 minutes.)1 SERVING: Calories 650 (Calories from Fat 370) Fat 41g (Saturated 19g) Cholesterol 80mg Sodium 310mg Carbohydrates 67g (Dietary Fiber 2g) Protein 5g.