1 qt. ice cream (any flavor)
1 (9 inch) cake layer (any flavor)
5 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
2/3 c. sugar

Stir ice cream to soften. Spoon into a 1 1/2 quart bowl lined with clear plastic wrap. Invert ice cream onto cake; remove bowl. Freeze until firm firm. For meringue, beat egg whites, vanilla and cream of tartar until soft peaks form (tips curl).

Gradually add sugar, beating until stiff peaks form. Transfer cake and ice cream to a baking sheet; remove plastic wrap. Spread meringue over all sealing edge to baking sheet. Place over rack lowest position. Bake at 500 degrees for 2 to 3 minutes or until golden. Serve immediately. Makes 8 servings.