Ice cream bars, first allow them to slightly soften. Then, place the stick between the tines of a fork and gently push the ice cream off the stick --

1 frozen loaf yellow or chocolate marble pound cake, thawed
5 (3 oz.) or 3 (5 oz.) chocolate-covered vanilla ice cream bars
4 eggs
1/4 tsp. vanilla
1/8 tsp. salt
1/2 c. sugar

Cut loaf cake in half horizontally; place pieces, side by side with cut sides up, on a 10-inch square piece of foil. Arrange the ice cream bars (sticks removed) on cake as necessary to cover surface to within 1/2 inch of cake's edge. Return cake and ice cream to freezer and prepare meringue.

Separate eggs while they are still chilled. Gently crack egg in center with a knife. Holding egg over a custard cup, slip yolk back and forth from one shell half to the other, allowing the white to fall into the cup. Drop yolk into another bowl; set aside for another use. Transfer the white to small nonplastic mixer bowl. Repeat with the remaining eggs, making sure whites contain no trace of yolk. Let egg whites stand about 1 hour.

In a large mixer bowl beat the egg whites, vanilla and salt on medium speed of electric mixer until soft peaks form. (This will take about 1 minute.) At this stage, the egg white foam turns white and becomes stiffer; soft peaks form when the beaters are lifted. The tips of the peaks bend in soft curls.

Gradually add the sugar about 1 tablespoon at a time and continue beating at a high speed until stiff peaks form. Preheat oven to 500 degrees. Remove the cake and ice cream from freezer.

Quickly spread meringue over entire surface of ice cream bars and cake, sealing to foil all around. Swirl top of meringue with a spoon to form a decorative pattern. Bake in 500 degree oven for 2 to 3 minutes or until light brown. Slide cake and paper onto a cool baking sheet. Return cake to freezer for 4 or more hours. At serving time, use 2 spatulas to lift dessert off paper; transfer to a cold serving platter. Cut into squares with knife. Makes 8 to 10 servings.