1. Use 1/2 of 8"x6"x1" sponge or angel food cake. Top with brick ice cream (sliced from square half gallon). Cover with meringue and bake at 500 degrees for 4 or 5 minutes.

2. Cut out heavy brown paper at least 1/2" larger than cake layer, place on cookie sheet, center cake on paper, place ice cream on top of cake, cover entire cake and ice cream with meringue and bake. Serve at once.

3. Meringue Recipe: 4 egg whites, 1/2 cup granulated sugar. With electric mixer or hand beater beat egg whites until they stand in moist, dropping peaks when beater is raised. Slowly add sugar, 2 tablespoons at a time, beating until stiff and glossy.