Beat egg whites and cream of tartar in medium bowl with mixer on high speed 2 min. or until soft peaks form. Gradually add granulated sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form.
Drop egg white mixture into 30 mounds, 1 inch apart, on 2 parchment-covered baking sheets, using about 2 Tbsp. egg white mixture for each mound. Spread each into 2-inch round, indenting centre slightly.
Bake 1 hour, rearranging baking sheets after 30 min. Turn oven off. Let meringues stand in oven (with door closed) 10 min. Remove meringues from oven; cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate 15 min.
Place meringues on platter just before serving; fill with pudding mixture. Top with berries and icing sugar.
Kraft Kitchen Tips!
Prepare using any fresh fruit that might have on hand, such as strawberry and/or kiwi slices.
Prepare using Jell-O Chocolate Instant Pudding. Melt 2 oz. Baker's Semi-Sweet Chocolate as directed on package; drizzle over finished desserts just before serving.
How to Prepare as a Large Pavlova
Prepare as directed, spreading egg white mixture into 10-inch round on parchment-covered baking sheet, and increasing the baking time to 1-1/2 hours.
Calories From Fat
% Daily Value
Fat 0.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 45 mg
Carbohydrate 13 g
Fibre 0 g
Sugars 11 g
Protein 1 g
30 servings, 1 pavlova (30 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.