Meringue Pudding Cups Recipe

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Meringue Pudding Cups Recipe
Meringue Pudding Cups Recipe photo by Taste of Home
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Meringue Pudding Cups Recipe

Read Reviews
1
Publisher Photo
My mother, who didn't own a cookbook, created this recipe. She fussed over ingredients until she was satisfied with the results. With nine children to feed on a limited budget, she came up with many variations of the same dish. This dessert was a special treat. -Mary McMenamin, Spring City, Pennsylvania
Recommended: 45 Skinny Desserts
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 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
  • MERINGUE:
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons sugar

Directions

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 350° for 6 minutes or until crust is lightly browned; set aside.
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.
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 2 servings.
Originally published as Meringue Pudding Cups in Reminisce Extra December 2002, p52

Nutritional Facts

1 each: 654 calories, 23g fat (12g saturated fat), 60mg cholesterol, 790mg sodium, 100g carbohydrate (67g sugars, 1g fiber), 14g protein.

  • 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
  • MERINGUE:
  • 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 350° 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 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 2 servings.
Originally published as Meringue Pudding Cups in Reminisce Extra December 2002, p52

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MY REVIEW
patscooking User ID: 1069729 40373
Reviewed May. 27, 2010

"Are there really 100 carbs in one serving of this pudding? WOW!! I could not eat this and be able to eat anything else for the rest of the day. The only other thing I see to do is make home made pudding with splenda and try to bring down the carbs. Sounds good, but who can afford the carbs?"

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