Pavlova

By á-2421

Ingredients

• 4 egg whites
• ¼ tsp cream of tartar
• 1 cup white sugar
• 1 ½ cups cold milk
• 1 pkg. (4 serving size) Jello-Vanilla Instant Pudding
• 1 cup thawed Coop Whip
• 2 cups raspberries (or any combination of berries)
• 2 Tbsp icing sugar

Preparation

Step 1

Preheat oven to 225 F. Beat egg whites and cream of tartar until soft peaks form. (Egg whites should be at room temperature.) Gradually add sugar, 1 Tbsp at a time, beating on high until soft peaks form. Spoon onto baking sheet covered with parchment paper. Using a large spoon, make a 10” circle of meringue. Indent slightly in the centre of the circle to form a crust. Bake 1 ½ hours. Cool. Pour milk into large bowl. Add dry pudding mix. Beat until well-blended – about 2 minutes. Gently stir in whipped topping. Refrigerate 15 minutes or until slightly thickened. Spoon pudding mixture onto meringue, leaving a border of meringue showing. Place raspberries over pudding. Sprinkle with icing sugar.