Raspberry Pavlova

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Ingredients:

• 1/4 cup sugar
• 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
• 4 egg whites
• 1 tsp. lemon juice
• 2 tsp. cornstarch
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups fresh raspberries
• 1 kiwi, sliced, quartered

Directions:

• 1. Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended.
• 2. Spread into 8-inch circle on parchment-covered baking sheet.
• 3. Bake 1-1/2 hours. Cool completely.
• 4. Transfer meringue to plate just before serving; top with remaining ingredients.

• Kraft Kitchen Tips:
• Cooking Know-How:
• For best results, prepare meringue on a cool dry day. High humidity can result in a chewy sticky meringue. Top with COOL WHIP and fruit as directed just before serving.
• Substitute:
• Substitute any berries, such as strawberries or blueberries, for the raspberries.

Source: jello.com