Frozen Lemon-Berry Pavlova

• 3 egg whites
• 1/8 tsp. cream of tartar
• 1/8 tsp. sea salt
• 3/4 cup sugar
• 1 tsp. vanilla
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 Tbsp. zest and 1/4 cup juice from 2 lemons
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 1/4 cup milk
• 1 cup each blueberries and blackberries

1. Heat oven to 225 degrees F.
2. Beat egg whites, cream of tartar and salt in medium bowl with mixer on high speed until soft peaks form.
3. Add sugar, 1 Tbsp.
4. at a time, beating constantly until stiff peaks form.
5. Blend in vanilla.
6. Spread into 10-inch circle on parchment-covered baking sheet, indenting centre slightly.
7. Bake 1-1/2 hours; cool.
8. Beat cream cheese, lemon zest and juice until blended.
9. Add dry pudding mix and milk, beat 2 min.
10. Spoon into centre of meringue.
11. Freeze 3 hours or until firm.
12. Remove dessert from freezer 15 min.
13. before serving.
14. Transfer to serving plate; top with combined berries.

egg whites, cream of tartar, salt, sugar, vanilla, cream cheese, lemons, milk, blueberries

Taken from www.kraftrecipes.com/recipes/frozen-lemon-berry-pavlova-181978.aspx (may not work)