1 chocolate ready crust

FILLING;
2 c. raspberry seedless spread
1/4 c. butter
1/2 c. sugar
1 tbsp. cornstarch
2 pts. vanilla ice cream, softened

Mix raspberry spread, butter, sugar and cornstarch. Cook until thick. Spread 1 pint ice cream evenly over chocolate crust and cover with one cup raspberry mixture. Freeze 30 minutes. Repeat layers and freeze (covered) overnight.

TOPPING:

4 lg. egg whites
1/3 c. sugar
1/2 tsp. vanilla extract

Preheat oven to 450 degrees. Make meringue with sugar added gradually as you beat the egg whites until stiff. Cover the ice cream, mounding on top of pie. Bake until brown (about 2 minutes). Freeze immediately.