1 Jiffy cake mix (white or yellow)
1 c. chocolate chips
16 lg. or 2 c. miniature marshmallows
1/2 c. milk
1 tsp. vanilla
8 oz. frozen whipped topping
1/2 gal. ice cream (any flavor)
6 egg whites, room temperature
1/2 tsp. cream of tartar
1 c. sugar

Bake Jiffy cake at 350 degrees for 15 minutes (according to directions on box); but put in 9 x 13 inch pan. Melt chocolate chips, marshmallows, and milk in double boiler. Add vanilla and cool. Fold in thawed whipped topping. Put 1/2 gallon ice cream over cooled cake layer, then spread chocolate mixture over top. Freeze.

Meringue: Beat 6 egg whites until foamy; add cream of tartar. Slowly add sugar until stiff peaks form. When dessert is completely frozen, spread meringue on top. Bake at 450 degrees for 3 minutes or until light brown. Cover completely and freeze until served. Allow to soften 10-15 minutes before serving.