TROPICAL PARADISE MERINGUE CLOUDS

Preheat oven to 210°F. Line a baking sheet with parchment paper or a silicone mat. Mix Tropical Paradise Dip & Dessert Mix and sugar together. Whisk egg whites on medium with stand or hand held mixer until frothy (about 1 minute). Gradually add sugar/dip mixture, 1 tablespoon at a time, whisking on medium/high until egg whites become glossy and form stiff peaks, about 5 minutes. Using a piping bag (or a spoon) place meringue onto baking sheet into 8 small clouds, making sure to create a dip in the centre for filling. Bake for 1 hour and 45 minutes, then turn off oven and leave door shut until meringues cool completely (at least 2 hours). Do not open the oven door during cooling. Add instant pudding mix into a bowl with milk and whisk until it begins to thicken (1-2 minutes); place in the fridge for 5 minutes. Remove from fridge and gently fold in 2 cups of thawed Cool Whip, until well incorporated. Spoon pudding into clouds, top with ½ tablespoon of well drained crushed pineapple and a sliced strawberry. Serve immediately.