1 (8 inch) baked cake
5 (3 oz.) chocolate covered ice cream bars
4 egg whites
1/4 tsp. vanilla
1/8 tsp. salt
1/2 c. sugar

Cool cake in pan 10 minutes. Remove from pan. Cool completely. Place foil on baking sheet and put cake in center. Remove sticks from bars and arrange to cover cake to within 1/2 inch of cake edges. Place in freezer.

Beat egg whites, vanilla, and salt about 1 minute until forms soft peaks; gradually add sugar. Beat until stiff. Spread meringue over sides and top of cake and ice cream bars to seal completely. Bake at 500 degrees for 2 to 3 minutes until lightly browned. Return to freezer no more than 5 hours. Serves 6 to 7.