1 1/2 pt. chocolate ice cream, slightly softened
1 pt. vanilla ice cream, slightly softened
1 (21 or 24 oz.) can cherry pie filling
1 (15 or 15 1/2 oz.) pkg. fudge brownie mix
4 egg whites (room temperature)
1/4 tsp. salt
1/8 tsp. cream of tartar
2/3 c. sugar
Up to 2 weeks ahead, line chilled 1 1/2 quart mixing bowl with
plastic wrap. With back of large spoon, spread chocolate ice cream
to line bowl, being sure ice cream comes to the top of the bowl.
Freeze 30 minutes. In medium bowl stir vanilla ice cream with cherry
pie filling. Remove bowl with chocolate ice cream from freezer;
spoon vanilla ice cream
mixture in center; cover and freeze until firm, about 5 hours.
Meanwhile, prepare brownie mix as label directs for cake like
brownies, but use 9-inch round cake pan and bake 30 minutes; cool.
Place brownies on sheet of foil; invert frozen ice cream on top;
peel off plastic wrap. Wrap brownie ice cream cake with foil and
About 20 minutes before serving, preheat oven to 500 degrees.
Prepare meringue. In small bowl with mixer at high speed, beat egg
whites, salt and cream of tartar until soft peaks form. Gradually
beat in sugar until completely dissolved. Whites should stand in
stiff, glossy peaks. Unwrap ice cream cake; place on cookie sheet.
Spread meringue over ice cream cake, sealing to edge, down to cookie
sheet. Bake 4 to 5 minutes, until meringue is lightly browned. Serve
Makes 16 servings.