1 cup/250 mL water
1/2 cup/125 mL sugar
3 1/2 tbsp/50 mL vanilla pudding mix
3 egg whites, beaten until stiff
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/2 tsp/2.5 mL Watkins Almond Extract
1 baked and cooled 9 inch/23 cm pastry pie shell
Whipped topping flavored with Watkins Original Double-Strength Vanilla

Boil one cup water and sugar until clear. Mix pudding mix with a little cold water; add to sugar syrup. Stir and cook until clear and bubbly. Immediately pour syrup in a thin stream into beaten egg whites and beat until stiff peeks form. Beat in vanilla and almond extracts. Pile into pie shell. Top with sauce (recipe below) and whipped topping; garnish as desired. Makes 8 servings.

Raspberry Sauce
1/3 cup/80 mL sugar
3 tbsp/45 mL vanilla pudding mix
3/4 cup/180 mL water
1 package (10 oz/283 g) frozen raspberries
A few drops of lemon juice

Combine all ingredients in medium saucepan. Cook and stir until mixture begins to boil and thicken. Chill until ready to use.