Cherry Coconut Cream Meringue Clouds

Ingredients:

3 large egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
1  tsp. coconut extract, divided
1  pkg. (3.4 oz.) vanilla instant pudding
1 1/4 cups milk
1/2 cup sour cream
1  can (21 oz) Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping, divided

Directions:

1. Preheat oven to 275°F. In mixing bowl combine egg whites and cream of tartar, beat until foamy. Add sugar 1 Tbsp. at a time; continue beating until stiff and glossy. Beat in ½ tsp. coconut extract. Drop meringue by ¼ cupfuls onto a baking sheet lined with brown paper. Form meringue into a bowl shape with the back of a spoon. Bake 1 hour. Turn off oven; leave meringue in oven with door closed 1-1/2 hours.
2. In medium bowl combine instant pudding, milk, sour cream, 1 cup cherry fruit filling and ½ tsp. coconut extract. Blend on low for 2 minutes. Cover and refrigerate 1 hour.
3. Fill meringue “bowls” with 2-3 Tbsp. of pudding mixture. Top with remainder of cherry fruit filling.

Makes 10 servings
Prep time: 10 minutes
Bake time: 120-150 minutes