1 Sara Lee pound cake
1 pt. ice cream, any flavor, frozen hard
4 egg whites
1/4 tsp. cream of tartar
1 tsp. sugar
Pinch salt

Preheat oven to 450 degrees. Cover cookie sheet with aluminum foil. Place pound cake in center of sheet. Beat egg whites, cream of tartar, sugar and salt until stiff meringue forms. Cut ice cream, container and all, in half vertically. Place each half-pint on top of pound cake with larger ends together in middle. Cover cake and ice cream entirely with meringue as evenly as possible, making sure to seal all edges (this prevents ice cream from melting). Bake for 5 minutes or until meringue is lightly browned. Serve immediately either plain or with your favorite ice cream topping. Store leftovers, if any, covered in freezer.