Dazzling dessert! The airy . . .
-meringue layers are 1 pt Chocolate ice cream
-foolproof with meringue mix 1 pt Pistachio or green mint ice
(and no leftover egg -cream
-yolks)! Really easy, but 1 pt Strawberry ice cream
-it’s a plan-ahead 1/2 c Heavy cream, whipped
-make-ahead++ Toasted slivered blanched
1 ea Package (2 packets) -almonds
Meringue layers: Preheat oven to 400?. Meanwhile prepare meringue mix
according to package directions for meringue shells. Cover 2 large or
4 small cooky sheets with foil (or brown paper). Draw four 8 1/2-inch
circles on foil (use cake pan as guide). Spoon equal amounts of
meringue on the 4 circles; spread evenly. Place in hot oven (400?).
Close door quickly; turn off oven heat. Leave in oven 3 hours or
overnight, without opening door. Remove meringues from foil. To fill
torte: Let ice cream soften slightly. Place a meringue layer on
serving plate; spoon chocolate ice cream atop and spread evenly (work
quickly); place in freezer. Spread second meringue with pistachio ice
cream; set atop first layer in freezer. Spread third meringue with
strawberry ice cream , set atop others. Frost remaining meringue with
whipped cream, and add. Freeze till ice cream is firm, about 5 hours
or overnight. Ten or 15 minutes before serving, remove from freezer;
sprinkle with toasted slivered almonds. To serve, cut with sharp
knife. Makes 10 servings.