Serves: 12
Total Calories: 328

* See note below.
1 (16-ounce) loaf pound cake frozen partially thawed
1 quart chocolate ice cream or strawberry ice cream, slightly softened
6 eggs white large, at room temperature
dash salt
1/2 cup sugar
2 (10-ounce) packages frozen strawberries sliced, thawed

* Preparation Time: 15 minutes Freezing Time: About 1 hour Preparation Time: 10 minutes Freezing Time: At least 2 hours or up to 1 week Baking Time: 2 to 3 minutes Line a 9 x 5 x 3-inch loaf pan with plastic wrap allowing plastic wrap to hang over edges. Trim brown crust from all sides of cake. Cut cake lengthwise into three layers. Fit one layer in bottom of loaf pan. Cut other two layers to fit around sides of pan just to the top edge.

Lightly pack ice cream into cake-lined pan, smoothing top. Cover and freeze for 1 hour or until ice cream is firmly frozen.

In a small mixer bowl at high speed, beat egg whites and salt until soft peaks form. Gradually beat in sugar until glossy and stiff peaks form.

Remove pan from freezer and uncover. Using edges of plastic wrap, lift frozen mixture out of pan and onto a heat-proof platter or foil-wrapped cutting board (about 13 x 9-inches), ice cream-side up. Remove plastic wrap. Spread meringue over entire top and sides, sealing well and touching platter or board. Freeze, uncovered, at least 2 hours or until meringue is frozen. Wrap in foil and freeze up to 1 week.

Bell: Bake in lower third of a preheated 500° oven for 2 to 3 minutes or until meringue begins to brown.

Cut dessert in half lengthwise, then cut crosswise. Serve immediately, spooning some strawberries over each piece. Pass remaining strawberries.

Nutritional Facts:

Serves: 12
Total Calories: 328
Calories from Fat: 135

More Recipes from the Make Ahead Cookbook:
Baked Alaska
Chocolate Mousse
Cookie Cream Torte
Gingery Peach Crepes
Maple Apple Crepes
Orange Angel Dessert
Strawberry Shortcake Bowl
Sundae Swirl
Surprise Cherry Torte
Tangy Lemon Freeze