Beat egg whites and cream of tartar with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Spread into 13x9-inch pan lined with parchment paper, indenting slightly in center and spreading 1 inch up sides of pan. Bake 1-1/2 hours; cool in pan.
Meanwhile, beat pudding mix and milk in bowl with whisk 2 min.; stir in COOL WHIP. Refrigerate 15 min. or until ready to use.
Place meringue on serving platter; fill with pudding mixture just before serving. Sprinkle with crushed wafers.
Keeping It Safe
Use an egg separator to safely separate yolks from whites. Passing the yolk back and forth between the shell halves can expose the egg to bacteria on the shell. If pieces of the shell fall into the eggs, remove with a clean utensil.
Both the meringue shell and pudding mixture can be made up to 24 hours ahead of time. Store cooled meringue shell in tightly covered container at room temperature and store pudding in refrigerator. Stir and spoon pudding mixture into shell just before serving.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.