1 pt. pistachio or vanilla ice cream
1 pkg. (6) individual sponge dessert shells
4 egg whites
1/4 tsp. cream of tartar
2/3 c. sugar
1 (1 lb.) can chocolate sauce, heated

Divide ice cream into 6 equal parts. Shape into mounds to fit centers of dessert shells. Be sure cake extends about 1/2 inch all around ice cream. Wrap each servings in aluminum foil or transparent plastic wrap. Freeze. (May be kept frozen up to two weeks). Several hours before dinner prepare meringue. Beat egg whites and cream of tartar until foamy. Add sugar gradually. Continue beating until meringue forms stiff glassy peaks. Cover ice cream and cake quickly with a thick layer of meringue.