1. In the bowl of your mix master with whisk attachment, beat egg whites.
2. Once frothy, gradually add sugar, cream of tartar and gelatin. Continue beating on high speed until stiff peaks form.
3. Preheat oven to 200 degrees F. Line two baking sheets with parchment paper.
4. Prepare the piping bag with the petal attachment or rosette attachment. Fill with meringue and starting at the center of the 'rose bud', squeeze the meringue at a 90-degree angle, and swirl clockwise.
5. Bake the meringue cookies for about 40-45 minutes. Let the cookies cool completely.

Pudding Cups:

1. Stir fresh diced strawberries into the chocolate pudding cups, and diced peaches into the vanilla pudding cups.
2. Top each with Snack Pack Pudding Bars and then fruit slices.
3. Pipe fresh whipped cream or top each cup with Reddi wip. Brush the edges of the cream with green food coloring to create the 'leaves'.
4. Finally, complete the pudding cups with a meringue rosette cookie.
5. Serve & Enjoy!