1 (9 x 13 inch) white or yellow cake from pkg. mix following directions on
pkg.
1 qt. (rectangular brick) neopolitan ice cream

Meringue: Beat 5 egg whites until soft peaks form. Gradually add 2/3 cup sugar beating into stiff peaks.

Assembly: Trim cake to 1 inch larger than ice cream brick all around. Place on wooden cutting board or cookie sheet. Center ice cream on cake. Spread meringue completely over cake and ice cream, making sure to seal around edges of cake. Sprinkle with sugar.

Can be returned to freezer until time to serve. Bake in 500 degree oven for 3 minutes until peaks of meringue turn brown.