Raspberry Vanilla Pavlova

Heat oven to 225F.

Beat egg whites and cream of tartar on high speed, for about 5 minutes or until SOFT peaks form. Add granulated sugar 1 Tbsp at a time until STIFF peaks form .

Using a decorating bag on parchment covered sheet, pipe a 10″ circle. (You can also just spread it with a spoon into your shape.) Make sure sides are a little taller to hold your filling in.

Bake for 1 hour and 30 min. Leave in oven with door ajar and cool completely.

Meanwhile, make your sugar-free pudding according to package ( I used directions for pie filling on side of package). Stir in thawed Cool Whip. Cover and refrigerate for 15 min.

Place cool meringue on your serving plate, fill center with pudding mix. Top with your fresh fruit and sprinkle on your powdered sugar.

This was so simple and I loved how it turned out. A real show stopper! It was sweet, light and so pretty!