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

Heat oven to 275 degrees. Spray pie plate with non-stick 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 under beat. 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 skim 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 until firm, at least 1 hour but no longer than 8 hours. Run knife around edge to loosen crust. Top each serving with whipped topping. Refrigerate any remaining pie. Makes 8 servings.