creamy vanilla raspberry pavlova

By momofsixplus1

Ingredients

• 4 egg whites
• 1/4 tsp cream of tartar
• 1 cup granulated sugar
• 1 1/2 cups cold fat-free ilk
• 1 pkg(4 serving size) vanilla flavor fat0free sugar free instant reduced pudding and pie filling
• 1 cup thawed coolwhip lite whipped topping
• 2 cups raspberries
• 2 tbsp powdered sugar

Preparation

Step 1

preheat oven to 225. beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minutes 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 a large spoon, make a 10-inch circle of meringue, indenting slightly in the center 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 minutes or until well blended. gently stir in whipped topping. refrigerate 15 minutes 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 powdered sugar.

makes 12 servings