Heat oven to 275°. Spray pie plate with non-stick cooking spray.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat.
Spread mixture evenly on bottom and halfway up the side of pie plate. Bake 40 minutes. Turn off oven; leave meringue in oven with door closed 1 hour.
Remove from oven and cool meringue at room temperature.
Beat pudding and pie filling with milk about 45 seconds; fold in 1 cup Cool Whip Free.
(Reserve 1/2 cup Cool Whip for garnishing.)
Spread half the pudding mixture over cooled crust and top with half the strawberries. Repeat with the other half of pudding and strawberries, making two layers.
Cover loosely and refrigerate at least 1 hour or until firm.
Run knife around edge to loosen crust. Top each serving with Cool Whip before serving.
Refrigerate any remaining pie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.3mg||2 %|
|Sodium 1804.5mg||62 %|
|Potassium 171.2mg||5 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 14.1g|
|Protein 3.5g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 90
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