2 egg whites
1/8 tsp. cream of tartar
1/4 c. sugar
1 pkg. (1.1 oz.) sugar-free vanilla instant pudding & pie filling
1 c. skim milk
1 c. frozen (thawed) whipped topping
1 pt. strawberries, sliced

Heat oven to 275 degrees. Spray pie plate, 9 x 1 1/4 inches, with nonstick cooking spray. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Spread mixture evenly on bottom and halfway up side of pie plate. Bake 40 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling meringue at room temperature.

Beat pudding and pie filling (dry) and milk about 45 seconds. Fold in 1 cup whipped topping. Layer half of the pudding mixture and half of the strawberries in crust; repeat. Cover loosely and refrigerate at least 1 hour but no longer than 8 hours or until firm. Run knife around edge to loosen crust. Refrigerate any remaining pie. 8 servings.