6 sponge cake dessert cups
6 scoops ice cream
3 egg whites
Dash of salt
1 (7 oz.) jar marshmallow creme

Fill dessert cups with ice cream. Place on cookie sheet; freeze until firm. Beat egg whites and salt until soft peaks form; gradually add marshmallow creme, beating until stiff peaks form.

Completely cover ice cream and dessert cups with meringue (marshmallow mixture); return to freezer. When ready to serve, bake at 475 degrees for 2-3 minutes or until lightly browned. 6 servings.