1. Trim layer of sponge cake or layer cake 1 inch bigger on all sides than brick of ice cream. Place on a wooden cutting board or oven proof platter or pan.

2. After making meringue, place 1 quart brick ice cream on cake. Strip of paper under cake will help slide dessert on plate.

3. Meringue: Gradually add 2/3 cup sugar to 5 stiff-beaten egg whites; beat until meringue forms peaks. Spread over ice cream, cake seal carefully to edges of cake. 6 tablespoons sugar to 3 egg whites.

4. Sprinkle top with granulated sugar for a snowy effect. Bake in very hot oven preheated to 450 degrees until golden brown, about 5 minutes. To serve slide from board to plate.