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Creamy Vanilla Raspberry Pavlova

Prep Time:
20 min

Total Time:
1 hr 50 min

Makes:
12

4 egg whites

1/4 tsp. cream of tartar

1 cup granulated sugar

1-1/2 cups cold milk

1 pkg. (4-serving size) JELL-O Vanilla Fat Free Instant Pudding

1 cup thawed COOL WHIP Light Whipped Topping

2 cups raspberries

2 Tbsp. icing sugar

PREHEAT oven to 225°F. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 min. or until soft peaks form. Gradually add granulated sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.

SPOON onto baking sheet covered with parchment paper. Using large spoon, make a 10-inch circle of meringue. Indent slightly in the centre of the circle to form a crust. Bake 1-1/2 hours. Cool.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Refrigerate 15 min. or until slightly thickened. Place meringue on serving plate. Spoon pudding mixture onto meringue, leaving a border of meringue showing. Place raspberries over pudding. Sprinkle with icing sugar.

Kraft Kitchens Tips

Substitute

Any type of berry works well on this dessert. Regular Jell-O Vanilla Instand Pudding and Cool Whip may be substituted.

K:45219v1ec:88332

(50)

Rated

by a cook on 10/5/2008
" I made this for a friend who likes merenguine, and it turns out that in this instance, I like it too. Finished immediately even though there were only 2 of us. I found that it cracked a lot when I tried to take it off of the pan and when adding the filling, but turned out fine."