Vanilla Raspberry Pavlova

I found this yummy recipe at Kraft Kitchens. It takes a couple of hours but the results are well worth it. Of course you can substitute the raspberries with any other berry, or berry combination, you choose.



  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1 cup granulated sugar
  • 1 (1 oz.) package vanilla Flavor Instant Pudding
  • 1 1/2 cups milk
  • 1 cup frozen whipped cream topping, thawed
  • 2 cups fresh raspberries
  • 2 Tbsp. Powdered sugar


Preheat oven to 225 degrees F.

Beat egg whites and cream of tartar in medium bowl with mixer on high speed for 5 minutes or until soft peaks form. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spread into a 10 inch circle on parchment covered baking sheet and indent center slightly. Bake 1 1/2 hours and cool.

Meanwhile, beat pudding mix and milk in medium bowl with whisk for 2 minutes Stir in whipped cream topping and refrigerate. Place meringue on plate, fill center with pudding mixture, top with berries and powdered sugar and serve. Keep covered and refrigerated if you happen to have any leftovers.


By Deeli from Richland, WA


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