Mix milk, dry pudding mixes and coffee granules in medium saucepan. Bring to full boil on medium heat, stirring constantly. Cool 5 min.; stir. Pour into crust. Refrigerate 3 hours.
Heat oven to 425°F. Beat egg whites and cream of tartar in large bowl with mixer on high speed until foamy. Gradually beat in sugar. Continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, then fill in center.
Bake 8 to 10 min. or until meringue is golden brown. Cool completely on wire rack.Refrigerate 1 hour.
Instant coffee provides an intriguing flavor boost to butterscotch pudding. Use this flavoring idea when you are just making pudding alone.
Sprinkle meringue with ground cinnamon or cinnamon sugar before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0.5084g
* 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.