1 pt. vanilla ice cream
1 pt. raspberry sherbet
1 9 inch round layer sponge cake or yellow cake
1 (16 oz.) can drained favorite fruit

1 RECIPE MERINGUE:

4 egg whites
1 tsp. cream of tartar
1/2 c. light corn syrup (add to meringue slowly)
(substitute for corn syrup; 1/2 c. sugar less 1/4 tsp. cream of tartar)

Line 8 inch round cake pan with wax paper or foil. Stir vanilla ice cream to soften slightly. Pack bottom of pan. On top, pack a layer of raspberry sherbet. Cover with wax paper or foil. Flatten top by smoothing with hands. Prepare meringue.

Remove paper or foil from ice cream, invert on cake layer. Remove from pan, peel off liner. Completely cover dessert with meringue, spreading in thicker over ice cream and thinner around cake. Sift small amounts of powdered sugar over top of meringue. Bake at once at 500 degrees for 3 minutes until brown. Trim top with fruit. Serve at once. Serves 8.