Berry Pavlova

• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla extract
• 1-1/2 cups sugar
• 6 ounces cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, whipped
• 2 cups miniature marshmallows
• 1 can (21 ounces) blueberry pie filling
• 1 package (16 ounces) frozen unsweetened strawberries, thawed

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until foamy. Add vinegar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
2. Spread evenly into a greased 13x9-in. baking dish. Bake at 225u0b0 for 1-1/4 hours; turn off oven and do not open door. Let meringue dry in oven for 1 hour.
3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Cover and chill for 12 hours.
4. Cut into squares; top with pie filling and strawberries. Refrigerate leftovers.

egg whites, cream of tartar, cider vinegar, vanilla, sugar, cream cheese, sugar, vanilla, heavy whipping cream, marshmallows, blueberry pie filling

Taken from www.tasteofhome.com/recipes/berry-pavlova/ (may not work)