Black Forest Meringue Tarts

• 4 egg whites
• 1/8 tsp. cream of tartar
• 3/4 cup sugar
• 1 cup cold milk
• 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (7 oz.) PEEK FREANS Petit Beret Black Forest Cookies, quartered, divided
• 1 cup canned cherry pie filling

1. Beat egg whites and cream of tartar in small bowl with electric mixer until soft peaks form.
2. Gradually add sugar, beating until stiff peaks form.
3. Spoon or pipe egg white mixture onto parchment paper- or wax paper-lined cookie sheet to form 8 (4-inch) circles with 1-inch high sides.
4. Bake at 275F for 1 hour or until lightly browned and crisp.
5. Turn off oven; cool in oven 1 hour.
6. Pour milk into large bowl.
7. Add pudding mix.
8. Beat with wire whisk 2 minutes.
9. Let stand 5 minutes.
10. Gently stir in 2 cups of the whipped topping and 1 cup of the cookie pieces.
11. Spoon pudding mixture evenly into meringue tarts.
12. Top with remaining whipped topping and pie filling.
13. Sprinkle with remaining cookie pieces; serve immediately.

egg whites, cream of tartar, sugar, cold milk, cookies, cherry pie filling

Taken from www.kraftrecipes.com/recipes/black-forest-meringue-tarts-56776.aspx (may not work)