Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form. Add 1-1/2 cups sugar, 1 Tbsp. at a time, beating until stiff peaks form, about 13 min.
Spread into 2 (10-inch) circles on 2 parchment-covered baking sheets.
Bake 1-1/2 hours. Cool completely. Meanwhile, beat cream cheese and remaining sugar with mixer on medium speed until blended. Gently stir in Cool Whip, orange zest and milk. Refrigerate until ready to use.
Transfer 1 meringue to plate just before serving. Spread with half the cream cheese mixture; cover with half the berries. Repeat all layers.
Kraft Kitchen Tips!
For best results, prepare meringues on a cool dry day. High humidity can result in a chewy sticky meringue.
For more flavour, add 1/4 tsp. ground cloves to the eggs and cream of tartar before beating as directed.
Calories From Fat
% Daily Value
Total fat 9 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 125 mg
Total carbohydrate 40 g
Dietary fibre 2 g
Sugars 36 g
Protein 4 g
12 servings, 1/12 recipe (121 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.