1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 c. green creme de menthe
1/4 c. white creme de cacao
2 c. (1 pt.) whipping cream, whipped (do not use non-dairy whipped topping)
1/2 c. mini chocolate chips

To prepare ice cream, in large mixing bowl, combine sweetened condensed milk and liqueurs. Fold in whipped cream and chips. Pour into aluminum foil lined 2 or 3 quart round mixing bowl. Cover; freeze 8 to 12 hours or until firm.

BROWNIE:

1 (15 or 15 1/2 oz.) pkg. brownie mix

Prepare brownie mix according to package directions. Pour into greased 8 inch round layer cake pan; bake according to package directions. Remove from pan; cool thoroughly.

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1 tbsp. unsweetened cocoa

Preheat oven to 400°F.

In large mixer bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar combined with cocoa until stiff but not dry. Place prepared brownie layer on ovenproof plate, wooden board or baking sheet. Remove ice cream from bowl; invert onto brownie layer. Trim to fit if desired. Quickly spread meringue over ice cream and brownie, sealing carefully to bottom edge of brownie.

Bake 2 to 3 minutes or until lightly browned. Return to freezer; freeze at least 6 hours before serving. Return leftovers to freezer.

Serves 12 to 15.

Tip: Alaska should be made several days ahead.