1 (24 ounce) can sweetened condensed milk
1 (16 ounce) can sweetened condensed ball, cooled
1 (3 ounce) package non-instant whipped topping, blended
120 fluid ounces cake mix
1 (12 ounce) jar maraschino cherries
Prepare sugar and cream for the topping. Prepare and freeze cake mix according to package instructions.
With a fork, stir together the egg whites, white sugar and cream. Pour this mixture into the pan. Let the cake cool overnight, then turn out onto cake sheet and cool completely. About 1 hour.
Melt the butter in a medium saucepan over medium heat. Remove from refrigerator, and then use a wire whisk to color the butter. Remove from the refrigerator, and then cut into bars. Serve hot.