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Creamy Vanilla-Raspberry Pavlova

Creamy Vanilla-Raspberry Pavlova recipe
photo by:kraft
Multiple layers of texture and flavor make this dessert unique. A crisp cloud of meringue serves as a base for creamy pudding topped with fresh, juicy berries.
time
prep:
25 min
total:
2 hr 10 min
servings
total:
12 servings
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posted:
12/19/2007
Loved this recipe. So did my guests. I used 3/4 splenda & 1/4 sugar. Also substituted sugar free white chocolate pudding. I have been on a no sweet diet and this was an absolute luxury.
posted:
7/4/2007
I wonder if it would be possible to make the meringue with a baking blend (1/2 sugar, 1/2 Splenda) to make it even more diabetic friendly --- has anyone tried this and did it work?
posted:
6/4/2007
It was so easy to put together and looked so elegant. I made it with halved strawberries and everyone loved it. Would definitely make again and again. Thanks.
posted:
5/16/2007
I love anything that looks like it took hours and really was so simple. This was easy to make but came to the table with elegance. And it was delicious! I will use this recipe over and over again.
posted:
3/12/2007
Would make it without the meringue next time. Used fresh strawberries and eventually just dipped the strawberries in the pudding-whipped cream mixture and loved it.
posted:
2/7/2007
This was my first time making meringue and I was scared but everything came together perfectly. I used lemon pudding instead of vanilla and everyone loved it. I ate two huge pieces.
posted:
1/31/2007
I've made this over and over and over. Everyone loves it! You can also make small individual cups for each person. I've made tons of Kraft recipes this one is one of the best.
posted:
12/31/2006
This is the best desert ever!
posted:
5/26/2006
This recipe is fabulous! It is easy to make, though a little time consuming, and my family loved it. It was a very refreshing dessert.
posted:
4/4/2006
This is an awesome virtually guilt-free desert. We loved it! Things to remember when making this. Assemble it right before serving or it will get soggy. And if you want the crust really cripsy, turn the oven off when you're done baking and let it cool completely inside.
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