Creamy Vanilla Raspberry Pavlova

• 4 egg whites
• 1/4 tsp. cream of tartar
• 1 cup granulated sugar
• 1 1/2 cups cold fat free milk
• 1 pkg. fat-free instant vanilla pudding mix
• 1 cup thawed whipped topping
• 2 cups raspberries
• 2 Tbsp. powdered sugar

Ingredients:

Preheat oven to 225 degrees. 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 a 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.

By Robin