Cherry-Chocolate Pavlova

• 2-1/2 cups fresh cherries, pitted
• 1 cup sugar, divided
• 4 Tbsp. water, divided
• 2 tsp. cornstarch
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 1 cup cold milk
• 1 cup thawed COOL WHIP Whipped Topping
• 1/2 oz. BAKER'S Semi-Sweet Chocolate, grated

1. Heat oven to 225F.
2. Stir cherries, 1/4 cup sugar and 2 Tbsp.
3. water in saucepan on medium-high heat; cook 15 min.
4. or until softened, stirring frequently.
5. Combine cornstarch with remaining water; add to cherry mixture and cook 1 min.
6. or until thickened, stirring constantly.
7. Cool completely.
8. Meanwhile beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form.
9. Gradually beat in remaining sugar.
10. Continue beating until stiff peaks form.
11. Spread into 10-inch circle on parchment-covered baking sheet, indenting center.
12. Bake 1-1/2 hours.
13. Cool.
14. Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min.
15. Whisk in COOL WHIP; refrigerate 15 min.
16. or until slightly thickened.
17. Place meringue on serving plate just before serving; fill center with pudding mixture.
18. Top with cherry mixture and chocolate.

fresh cherries, sugar, water, cornstarch, egg whites, cream of tartar, cold milk, chocolate

Taken from www.kraftrecipes.com/recipes/cherry-chocolate-pavlova-185734.aspx (may not work)