Chocolate Pudding Dessert
Yield: 12 servings
- 6 egg whites
- 3/4 teaspoon cream of tartar
- dash of salt
- 2 cups white sugar
- 2 cups crushed Waverly crackers
- 3/4 cup finely chopped walnuts
- 1 package (3 ounces) instant chocolate pudding mix
- 2 cups milk
- 1 container (8 ounces) Cool Whip
Instructions:Preheat the oven to 350 degrees F. In a large bowl, beat together the egg whites, cream of tartar, and salt until stiff. Add the sugar and beat again. Fold in the crushed crackers and chopped walnuts. Spread this meringue mixture evenly in a greased 9-inch by 13-inch baking dish and bake for 18 to 20 minutes or until slightly brown. (Be careful not to overbake.) Remove from the oven and allow to cool.
Combine the pudding mix and milk and prepare the pudding according to the package directions.
When the meringue base is cool, spread the pudding over it. Then spoon the Cool Whip evenly over the top of the pudding. Chill in the refrigerator for at least an hour. Cut into squares and serve.