4 egg whites
1/4 tsp. cream of tartar
1 cup granulated sugar (I used 3/4 cup)
1 1/2 cups cold fat free milk
1 pkg. (4-serving size) Jello Vanilla Sugar-Free Instant Pudding
1 cup thawed Cool Whip Lite
2 cups raspberries (can substitute any berries)
2 Tbsp. powdered sugar (optional)
Preheat oven to 225 F. Beat egg whites & cream of tartar in medium bowl with electric mixer on high 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high until stiff peaks form.
Spoon onto parchment-lined baking sheet (or use silicone mat). Using large spoon, make a 10-inch circle (or other shape) of meringue, slightly indented in the center to form a "crust" or shallow "bowl". Bake 1 1/2 hours. Cool.
Pour milk into large bowl & add dry pudding mix. Whisk 2 minutes or until well blended. Fold in whipped topping. Refridgerate 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 if using.