1 pkg. brownie mix or your own recipe
2 pts. ice cream

FOR MERINGUE:

6 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. sugar

Whip in small bowl until soft peaks form. Gradually add sugar, cream of tartar and salt. Continue to beat until stiff.

Bake brownies in 11 x 7 x 1 1/2 inch pan. Cool.

To assemble: Cut brownies into 8 servings. Place on cookie sheet. Cut 2 pints ice cream into 8 servings (4 to a pint). Quickly place ice cream on top of each brownie. Place in freezer for 2 hours.

Make meringue and cover each brownie. Seal sides carefully. Return to freezer for at least 5 hours but no longer than 2 days. At serving time place in preheated 450 degree oven. Bake 5 minutes or until golden brown.