Ice Cream In A Cloud - cooking recipe

Ingredients

3 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1 c. sugar
1 pt. chocolate ice cream
1 pt. cherry ice cream
maraschino cherries (optional)
confectioners coating, melted according to pkg. directions (optional)
1/4 c. whipping cream (optional)

Preparation

Let egg whites\tcome
to
room temperature.
In a small mixing bowl, beat together whites, vanilla and cream of tartar until soft peaks
form.
Gradually add sugar and beat to stiff peaks and until
nearly
all of the sugar is dissolved.
Cover baking sheet with plain, ungreased brown paper or foil; draw a 10-inch circle. Spoon
about 15 dollops (2/3 of the meringue) just inside circle, making sides of shell 1-inch high.\tSpread remaining meringue inside
circle,
making
bottom
of
shell 1/2-inch thick.\tBake at\t300\u00b0 for 45 minutes.
Turn off heat and let dry
in
oven (door
closed) at least 1 hour.
Remove from oven;\tcool. Transfer
meringue\tshell
to
12-inch
pie taker.\tSoften ice cream
and\tstir; spread half of chocolate ice cream into
shell. Top
with all of the cherry ice cream, spreading evenly.
Drop remaining ice cream by spoonfuls over cherry layer, then
swirl. Freeze
for several hours or overnight.