1 qt. vanilla ice cream
1 qt. raspberry sherbet
1 (9 inch) sponge cake layer
8 egg whites, room temp.
1/8 tsp. cream of tartar
1 c. sugar

Oven temperature - 475 degrees. Baking time - 5 to 7 minutes. Servings: 12. Line a 1 1/2 quart mixing bowl with plastic wrap. With wooden spoon pack vanilla ice cream into bowl, spreading it against bottom and sides. Fill center with raspberry sherbet. Cover with plastic wrap, press down with hands to pack firmly. Freeze for 2 to 3 hours.

Beat egg whites with cream of tartar until soft peaks form, gradually beat in sugar 2 tablespoons at a time, continue beating on high speed until stiff and glossy. Place sheet of brown paper bag on cookie sheet. Grease paper well. Place cake layer on center, uncover ice cream. Turn out onto cake.

Peel off plastic wrap. With spatula spread meringue over entire surface of ice cream and cake down onto paper to seal completely. Return to freezer at least two hours or until ready to serve. Pop into preheated oven until golden brown. Serve immediately.