19 oz. pkg. refrigerated ready-to-bake fudge brownies
1 qt. ice cream, softened
3 egg whites
Dash salt
1 c. marshmallow creme
1 c. halved strawberries

Heat oven to 350 degrees. Foil line and grease 13 by 9 inch pan. Prepare dough according to package directions. Cool completely.

Heat oven to 500 degrees. Cover cookie sheet with aluminum foil. Remove brownie from pan; cut in half crosswise. Place one half of brownie on foil lined cookie sheet. (Use remaining half of brownie as desired). Spoon or scoop ice cream on top of brownie. Freeze while preparing meringue.

In medium bowl, beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread meringue evenly, completely covering ice cream and brownie, sealing to foil covered cookie sheet. Bake at 500 degrees on lowest rack of oven for 3 to 5 minutes or until delicately browned. Freeze several hours or overnight. When ready to serve, transfer to serving plate. Top with strawberries. Let stand 3 to 5 minutes before cutting. Serves 6 to 8.