Directions:
- In a bowl, combine flour and sugar. With a pastry blender, cut in butter until crumbly. Stir in walnuts. Press into two greased 13-in. x 9-in. baking dishes. Bake at 350° for 17-20 minutes.
- Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2 cups sugar, 1 cup water and egg yolks. Stir in remaining water until smooth. Whisk over medium heat until mixture comes to a full boil. Set aside and keep warm.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peak form and sugar is dissolved. Spread hot pudding over crust. Evenly spread meringue over filling, sealing edges to pan.
- Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on wire racks for 1 hour. Refrigerate. Cut with a moistened knife. Yield: 2 desserts (12-15 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.86 Kcal (1502 kJ) | ||
| Calories from fat | 96.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.71g | 16% | |
|---|---|---|---|
| Cholesterol | 74.9mg | 25% | |
| Sodium | 47.91mg | 2% | |
| Potassium | 46.95mg | 1% | |
| Total Carbs | 58.51g | 20% | |
| Sugars | 13.5g | 54% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 5.96g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 172.46 Kcal (722 kJ) | ||
| Calories from fat | 46.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 16% | |
|---|---|---|---|
| Cholesterol | 35.99mg | 25% | |
| Sodium | 23.03mg | 2% | |
| Potassium | 22.57mg | 1% | |
| Total Carbs | 28.12g | 20% | |
| Sugars | 6.49g | 54% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 2.86g | 12% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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