1 1/2 c. graham cracker crumbs
3 tbsp. sugar
6 tbsp. butter, melted
1 qt. ice cream, softened
3 egg whites
Dash of salt
1 c. Kraft marshmallow creme

Combine crumbs, sugar and butter; press onto bottom and sides of 9" pie plate. Bake at 375 degrees for 8 minutes. Cool. Fill crust with softened ice cream. Freeze. Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Spread over frozen ice cream, pie, sealing to edge of crust. Bake at 500 degrees for 3 minutes or until lightly browned. Serve immediately.

To make ahead: Prepare recipe as directed, except for final baking. Freeze several hours or overnight. When ready to serve, bake as directed.

Almost any ice cream is delicious in this meringue topped pie. Try fresh peach, strawberry, chocolate, fudge nut or New York cherry.