6 egg yolks
1/3 c. water
1/2 pkg. yellow cake mix
1/2 gal. ice cream (any flavor)
6 egg whites
1/2 tsp. cream of tartar
1 c. sugar

Stir egg yolks, water and cake mix until moistened (batter will be stiff and lumpy). Spread in 13 x 9 x 2 pan which has been greased and floured. Bake at 350 degrees for 20 minutes. Chill in freezer at least 1 hour. Soften ice cream slightly, spread over chilled layer to within 1/2 inch of edge of pan. Freeze.

Heat oven to 500 degrees. Beat egg whites, cream of tartar until foamy. Beat in sugar 1 tablespoon at a time. Beat until stiff. Spread over ice cream sealing to edge of pan. Bake about 3 minutes or until meringue is firm. Cover, freeze. Remove from freezer 20 minutes before serving. Dip knife in hot water for ease in cutting. Makes 12 servings.

DIETITIAN'S NOTE:

Sugar free cake mix and ice milk can be used to make this fancy dessert even lighter.