1 large pkg. Oreo cookies, crushed
1/2 c. powdered sugar
8 oz. cream cheese
2 small pkg. French vanilla pudding
3 c. milk
8 oz. Cool Whip

Beat egg whites and salt until soft peaks form. Add superfine sugar gradually, beating well between each addition. Make sure sugar is completely dissolved. Mix together granulated sugar and cornstarch; lightly fold into meringue with lemon juice. This mixture will make one large Pavlova. Shape the meringue on the baking sheet covered with parchment paper or try foil for it will easily peel away from the Pavlova when it is cooked. Place in an oven preheated to 225°F.

Bake for 40 minutes or more until the Pavlova is dry to the touch. Do not allow it to color. Turn off the oven; open the door and leave it in the oven to cool. This dries it out and makes it crisp. Pavlovas should be light, dry and pale in color.

Arrange the Pavlova on a serving dish surrounded by custard sauce and fresh fruits. Blueberries and kiwi are colorful and appropriate. If you like finish with whipped cream and a few red raspberries. I use Bird's custard mix for my sauce. Enjoy! Bon Appetit!