Cherry Berry On A Cloud Food

CHERRY-BERRIES ON A CLOUD

Steps:

• Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
• Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
• In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
• In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

CHERRY BERRIES ON A CLOUD

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.

CHERRY BERRY ON A CLOUD

Steps:

• Beat egg whites until frothy, slowly add sugar, cream of tarter and salt.
• Pour in greased 9 x 13 pan.
• Bake 60 minutes at 275 degrees.
• Turn off oven and leave in oven overnight.
• Do not peek.
• The next morning make this: Blend the cream cheese, sugar and vanilla.
• Fold in whipped cream and marshmallows.
• Spread on baked meringue.
• Refrigerate 12 hours or overnight.
• Top with cherry pie filling and strawberries.

CHERRY BERRIES ON A CLOUD

Steps:

• Beat cream cheese and 1/2 cup sugar together in a bowl. Stir marshmallows, whipped topping, and vanilla through the cream cheese mixture. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg whites with cream of tartar in a large bowl; add 1 cup sugar in small amounts into the egg white mixture and keep beating until very stiff. Draw a large circle onto a piece of brown paper or parchment. Fill in the circle with the meringue mixture building up the sides.
• Draw a large circle onto a sheet parchment paper. Fill the circle with the egg white mixture building up the sides to form a large cylinder.
• Bake in preheated oven for 1 hour. Turn heat off and let meringue cool undisturbed in the oven without ever opening the oven door for 1 hour more.
• Stir cherry pie filling, strawberries, and lemon juice together in a bowl.
• Gently spread cream cheese mixture over the top of the meringue; top with cherry pie filling mixture.

CHERRIES ON A CLOUD

Steps:

• Combine whipped topping, extract and orange zest.
• In a pretty glass bowl layer cake cubes, cherry pie filling and whipped topping.

CHERRY-BERRIES ON A CLOUD

Steps:

• 1. Heat oven to 275°. Butter rectangular pan, 13 X 9 X 2 inches.2. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy. Beat in 1 1/2 cups sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat. (See page 190.) Spread in pan.3. Bake 1 1/2 hours. Turn off oven leave meringue in oven with door closed at least 2 hours.4. Beat whipping cream in chilled large bowl on high speed until soft peaks form.5. Beat cream cheese, 1/2 cup sugar and the vanilla until blended. Gently fold cream cheese mixture and marshmallows into whipped cream. Spread over meringue. Cover and refrigerate at least 12 hours. Cut into serving pieces top with Cherry-Berries Topping. Store covered in refrigerator.Cherry-Berries Topping2 cups sliced strawberries or 1 bag (16 ounces) frozen strawberries, thawed and drained1 can (21 ounces) cherry pie filling2 teaspoons lemon juiceMix all ingredients.NUTRITION FACTS: 1 Serving Calories 310 (Calories from Fat 125) Fat 14g (Saturated 9g) Cholesterol 45mg Sodium 110mg Carbohydrate 44g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 10% Vitamin C 22% Calcium 4% Iron 2% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HEAVENLY CHERRY BERRIES ON A CLOUD

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.

BERRIES ON A CLOUD

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 13x9x2-in. baking pan.
• Bake at 275°F for 1 hour; turn off oven (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.