4 egg whites
1 1/4 teaspoons vanilla extract
3/4 cup cherries
1 teaspoon distilled white vinegar
5 egg whites
2 1/4 teaspoons lemon extract
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 cup cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Mix together egg whites and vanilla extract.
Lightly oil a 9 inch pie pan. Line the bottom and sides of pan with both of orange slice and cherry pie filling pieces. Combine cream cheese and milk in a small bowl. Beat with an electric mixer 3 minutes at a time into pie filling. Pour raspberry drizzle over dessert and chill in fridge for at least 15 minutes.
Meanwhile, in a small bowl, mix together 2 1/4 cups cherry pie filling and juice from lemon extraction. Beat with an electric mixer 4 minutes at a time into pie filling.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Cool before cutting into bars.
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