Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in cornstarch and lemon juice until blended.
Spread into 8-inch round on parchment-covered baking sheet.
Bake 1-1/2 hours. Cool completely.
Transfer meringue to plate just before serving; top with remaining ingredients.
For best results, prepare meringue on a cool dry day. High humidity can result in a chewy sticky meringue. Top with COOL WHIP and fruit as directed just before serving.
Substitute any berries, such as strawberries or blueberries, for the raspberries.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.