Creamy Vanilla Raspberry Pavlova

READY IN: 1hr 50mins
Recipe by Mindi Bunch

From the Kraft Kitchens. Posting here for safe keeping. If you prepare this before I do, please let me know how it turns out.

Top Review by Kiko5541

4 1/2 stars. This was very good and light. The pudding was nice and creamy which nicely ofset the crispy on the outside, creamy on the inside mergenue. I used regular pudding and fat free Cool Whip. I was unsure if I should let the dessert sit after assembling or to serve it right away. I served it right away. I thought it tasted better after sitting for 1/2 and hour. I used a combo of blueberries, raspberries, and sliced strawberries. It was very pretty! I will make it again when a light dessert is needed (which is often!). Thank you!

Ingredients Nutrition


  1. PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
  2. Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
  3. SPOON onto baking sheet covered with parchment paper.
  4. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
  5. "Bake 1-1/2 hours.
  6. Cool.
  7. POUR milk into large bowl.
  8. Add dry pudding mix.
  9. Beat with wire whisk 2 minute or until well blended.
  10. Gently stir in whipped topping.
  11. Refrigerate 15 minute or until slightly thickened.
  12. Place meringue on serving plate.
  13. Spoon pudding mixture onto meringue, leaving a border of meringue showing.
  14. Place raspberries over pudding.
  15. Sprinkle with powdered sugar.

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