Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk (2 packets) meringue mix
. . .
1 pt Chocolate ice cream
1 pt Pistachio or green mint ice
-cream
1 pt Strawberry ice cream
1/2 c Heavy cream, whipped

Dazzling dessert! The airy meringue layers are foolproof with
meringue mix (and no leftover egg yolks)! Really easy, but it's a
plan-ahead make-ahead--

Toasted slivered blanched almonds

Meringue layers: Preheat oven to 400ø. 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 (400ø).
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.

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