Meringue Pudding Cups

• 1 cup graham cracker crumbs (about 16 squares)
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 1 tablespoon water
• 1-3/4 cups milk
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 2 tablespoons sugar

1. In a bowl, combine the cracker crumbs, butter, sugar and water; press onto the bottom and up the sides of two 10-oz. custard cups. Bake at 350u0b0 for 6 minutes or until crust is lightly browned; set aside.
2. In a saucepan, combine the milk and pudding mix; prepare according to package directions. Keep warm. In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spoon warm pudding into crust; spread with meringue, sealing edges to crust.
3. Bake at 350u0b0 for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

graham cracker crumbs, butter, sugar, water, milk, vanilla pudding, egg whites, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/meringue-pudding-cups/ (may not work)