Cherry Berries On A Cloud

This is one of those desserts that you have 

seen your entire life in the cookbook and

never made and then someone brings it

to a dinner and you just have to have the

recipe.  Then they tell you that it has been

right in front of your face for decades and

you just want to kick yourself because you

could have been enjoying it for years and

years - but hey, at least now you can earmark

it as one of your favorites.

Cherry Berries on a Cloud comes straight out of the

old standby - Betty Crocker Cookbook.  When we were

growing up we used to have a standing saying if we were

looking for a recipe - "Check Betty, she always has the

recipe."  

My friend Rachel has been making this recipe for

years and the other day she brought it to a shower.

I couldn't believe it was the same recipe that was

in my circa 1975 Betty Crocker Cookbook.  

Well, let's say it wasn't exactly - someone had

adjusted the recipe (doubled it and changed the

cooking times and added strawberries to the mix)

by the time Rachel got her Betty Crocker cookbook.

I think hers was the very next edition.

I know they have those great Betty Crocker 

test kitchens (now wouldn't that be a fun job!) 

and someone kept testing this one and tweaked

it all for the better.

You are going to love this - truly like a cloud

with the heavenly meringue crust.  (And that

fabulous crust makes it lower in fat too!!!)

The recipe calls for

placing the meringue in 

 a 9x13 inch pan but I had this

huge 12 inch round

 ceramic tart dish  and I love the way

it turned out in this.

Bake the crust for 1 hour (my old cookbook said 1 1/2 hours

and that made it too hard.)  Let  the meringue cool in the oven for

one hour and then let it cool on the counter.

It gets filled with a creamy layer of cream cheese,

whipped cream and marshmallows.  Then you let

it sit in the fridge overnight and the meringue

softens into a cloud.

I chose to top mine with the fruit right before

serving so that the strawberries didn't get

soggy.

Cherry Berries On A Cloud Recipe

(tweaked a little  from Betty Crocker Cookbook)

6 egg whites

1/2 tsp. cream of tartar

1/4 tsp. salt

1 3/4 C. granulated sugar

6 oz. softened cream cheese

1 C. sugar

1 tsp. vanilla (clear if you have it)

2 C. whipping cream (whipped)

(you can substitute Cool Whip if desired)

2 C. mini marshmallows

1 - 20 oz. can cherry pie filling

2 C. sliced fresh strawberries

1 tsp. lemon juice (optional)

Heat oven to 275 degrees.

Grease a 9x13 inch pan or equivalent sized pan.

Beat the egg whites and cream of tartar and salt

on high speed of your mixer with a wire whip 

until frothy

and then beat in the sugar, one tablespoon at 

at time until glossy and stiff.  Do not underbeat.

Spread the meringue in the pan and bake it

for one hour, then turn off oven and leave

it in the oven for one hour.  Remove from

oven and let cool to room temperature.

(The original recipe says to keep it in the

oven for 12 hours but who has that much time -

I didn't and it worked just fine.)

When meringue is cool, whip cream cheese, sugar

and vanilla.  Fold in whipped cream and marshmallows.

Spoon the filling over the cooled meringue and

loosely cover it with plastic wrap and place

it in the fridge overnight.

Just before serving, stir together the

fresh strawberries and the pie filling, adding

the lemon juice if desired.

Serve.

I love how the meringue became fluted in

this dish.

The creamy center softens the meringue - hence the cloud -

pure heaven!  I think you will love this one too if you

haven't already discovered it.

This makes a big dessert, but it disappears quickly!

Posting this with

On The Menu Monday

Wow Us Wednesday

Foodie Friday

Weekend Wrapup

Fat Camp Friday

Sweets For A Saturday

Friday Potluck