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.
Janice
No comments:
Post a Comment