1 c. reg. all-purpose flour
3 tbsp. confectioners's sugar
1/2 c. (1 stick) butter, softened
1/3 c. finely chopped nuts

To prepare crust - In a small mixing bowl beat together flour, sugar and butter until well blended. Stir in nuts. Press on bottom and sides of a 9 inch pie plate, building up edge; prick with fork. In a preheated 350 degree oven, bake 15 to 18 minutes or until lightly browned. Cool on wire rack; chill.

FILLING:

2 pts. cherry ice cream, softened
1 pt. vanilla ice cream

To fill pie - Spoon 1 pint cherry ice cream into crust; pack down with back of spoon. Freeze. Repeat with vanilla ice cream and remaining 1 pint of cherry ice cream. Cover and store in freezer. Just before serving, prepare meringue.

MERINGUE:

2 egg whites
1/8 tsp. cream of tartar
1/4 c. sugar

To prepare meringue - In a small mixing bowl beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar, 1 tablespoon at a time and beat until stiff peaks form. Spread meringue over ice cream, making certain it is sealed to crust. Place pie plate on wooden board. Bake in a preheated 500 degrees for 1-3 minutes or until meringue is lightly browned. Serve immediately.