1 layer of cake
1 qt. ice cream (keep frozen until ready to use)

Trim cake leaving 1 inch larger on all sides than ice cream. Place on wooden cutting board or cookie sheet. (A strip of wax paper under cake will help you slip dessert onto plate later.)

Make Meringue:

5 egg whites
2/3 c. sugar
granulated sugar

Beat 5 egg whites until soft peaks form. Gradually add 2/3 cup sugar, beating until stiff peaks form. Center ice cream on cake. Quickly spread meringue on ice cream and cake sealing carefully to edge of cake. Sprinkle with sugar.

Bake in 500°F oven till golden (about 3 minutes).