Friday, March 8, 2013

Raspberry Angel Dessert

A friend of mine from work shared this recipe with me.  It is so delicious and refreshing!  This dessert is perfect for any occasion!

3 egg whites
1 cup sugar
3/4 tsp. vinegar
2 (10 oz) bags frozen raspberries - keep the juice!  (do not use raspberries in syrup)
1 small pkg. tapioca pudding (not instant)
1 (8 oz) Cool Whip  (or more if you prefer)*

Beat egg whites until stiff.  Beat in 1/2 cup sugar.  Add the remaining 1/2 cup sugar alternately with vinegar (1/4 tsp each time).  Pour into a buttered 9" x 13" baking dish.  Bake at 275 for one hour.  Let cool.

Drain the raspberry juice into a 2 cup measuring bowl; add enough water to make 2 cups of liquid.  Add liquid and tapioca pudding mix to a sauce pan and cook until thick.  Fold raspberries into pudding and cool. 

Spoon 1/2 of the Cool Whip over cooled meringue crust, then spread cooled raspberry mixture over Cool Whip; top with remaining Cool Whip.

Refrigerate at least 8 hours before serving.

* I have also made this dessert using whipped cream sweetened with a little powdered sugar.  It turned out great.



  1. Are you a member of Pintrest? would love to follow you. your recipes look amazing!

  2. Sybil, Thank you so much for your interest in our blog. No, I'm not a member of Pinterest...haven't had much time to figure out how it works yet. However, please check back soon for some more recipes coming soon!