Raspberry Pavlova

Ingredients

• 2 teaspoons cornstarch 
• 4  egg whites 
• 1  kiwi fruit peeled sliced
• 1 teaspoon juice of lemon 
• 2 cups raspberries fresh
• 3 ounce jell-o brand raspberry flavor gelatin 
• 0.3 cup sugar 
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Heat oven to 275 degrees F.
2. Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form.
3. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in lemon juice and cornstarch until blended.
4. Spread into 8-inch circle on parchment-covered baking sheet.
5. Bake 1-1/2 hours. Cool completely.
6. Transfer meringue to plate just before serving; top with remaining ingredients.