Place egg whites in a small bowl, let stand at room temperature for 30 minutes.
Meanwhile, make pudding according to package directions. Place in refrigerator until needed.
Add cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla extract. Drop meringue into two mounds on parchment lined baking sheet.
Shape into 3-1/2 inch cups with the back of a spoon. Bake at 225º for 1 to 1-1/4 hours or until set and dry. Turn oven off. Leave meringues in oven for 1 hour. Remove to wire racks to cool.
In a small bowl, combine thawed berries and sugar. Let stand 5 minutes.
To assemble:
Spoon pudding into cooled meringue shells, top with berries, top berries with thawed whipped topping. Garnish with candies.