Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until foamy. Add vinegar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly into a greased 9x13 inch baking dish.
Bake at 225 degrees F for 1 1/4 hours; turn off oven and do not open door. Let meringue dry in oven for 1 hour. In a large mixing 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. Cut into squares; top with pie filling and strawberries. Refrigerate leftovers.
By Robin from Washington, IA
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