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1
Place egg whites and cream of tartar in 12-qt.
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2
bowl of mixer fitted with wire whisk attachment (or in 6-qt.
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3
bowl for trial recipe).
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4
Beat on high speed 6 min.
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5
or until soft peaks form.
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6
Gradually add sugar, 1 Tbsp.
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7
at a time, beating constantly until stiff peaks form.
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8
Fold in 1 qt.
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9
of the chopped wafers (or 1 cup of the chopped wafers for trial recipe).
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10
Spoon into pastry bag fitted with 1/2-inch round tip.
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11
Pipe into 24 (4-inch) circles (or into 6 [4-inch] circles for trial recipe) in parchment paper-lined sheet pans (or in 1 lined half-sheet pan for trial recipe).
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12
Pipe second layer of egg white mixture around edge of each circle to form rim.
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13
Bake in 225 degrees F-standard oven 45 to 50 min.
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14
or until meringue shells are lightly browned.
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15
Cool completely in pans.
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16
Meanwhile, prepare pudding in large bowl as directed on package, substituting half-and-half for the milk.
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17
Fold in whipped topping.
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18
Refrigerate 20 min.
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19
or until thickened.
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20
Combine fruit.
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21
Refrigerate until ready to use.
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22
For each serving: Plate 1 meringue shell; fill with 1/2 cup pudding mixture.
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23
Top with 1/3 cup fruit mixture and about 1 Tbsp.
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24
of the remaining chopped wafers.
