MERINGUE Preheat oven to 250°F. Beat egg whites, vanilla, vinegar, water, salt and baking powder in large bowl with electric mixer on medium speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Draw 2 (9-inch) circles on foil-covered large baking sheet. Spray with cooking spray. Spoon meringue onto circles; spread to edges of circles (they may overlap slightly). Bake 1 hour or until meringues are lightly browned. Cool completely on wire racks.

FILLING Add milk to dry pudding mix. Beat 2 min. or until well blended. Set aside. Beat whipping cream in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir in pudding and cherry cocktail.

PLACE 1 of the meringues on large serving plate. Cover with half of the pudding mixture; top with remaining meringue. Frost top and side with remaining pudding mixture. Refrigerate 3 hours. Top with raspberries just before serving.