- COOK TIME
- 1 Hr
- READY IN
- 1 Hr
What You'll Need:
- Nonstick cooking spray
- 3 egg whites, at room temperature
teaspoon cream of tartar
teaspoon vanilla extract
- 1 (4-serving-size) package sugar-free instant chocolate pudding mix
- 1 1/2
cups 1% milk
teaspoon almond extract
- 1 cup frozen light whipped topping, thawed
- 1 pint raspberries
What To Do:
- Preheat the oven to 250 degrees F. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
- In a large bowl, beat the egg whites and cream of tartar with an electric mixer on high speed for 5 minutes, or until soft peaks form. Add the sugar and beat until stiff peaks form.
- Fold in the vanilla extract then spoon the mixture into the pie plate, spreading the meringue evenly over the bottom and up the sides of the plate.
- Bake for 1 hour, or until light golden; let cool.
- In a medium bowl, combine the pudding mix, milk, and almond extract; beat until slightly thickened. Fold in the whipped topping then pour mixture into the cooled meringue crust. Top with the raspberries and serve, or chill until ready to serve.
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