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Show .-'a.'Si....t.1rtJiifcn,,mJ-... -....vjT jg-.,.,,,.-.,- , in,.. ' Create fancy and fabulous ice cream desserts like Aprjcot Meringue Ice Cream Pie to top off any summer occasion. There's ninrslimallow in the airy-K-jht meringue! flew Style Baked Alaska Makes A Summer Treat! APRICOT MERINGUE ICE CREAM PIE Pio plate. 9": Gto8 servings Preheated 350 oven 1 cup vanilla wafer crumbs 'i cup finely chopped nuts Summer is the season for all your favorite ice cream desserts, des-serts, plain or fancy. Family meals, parties, and company dinners all deserve a finale that looks fancy but is simple to make. For instance, serve Apricot Meringue Ice Cream Tie. The basic recipe !s a baked AHi.-ika. ice cream inside a high, light and handsome meringue. me-ringue. But this Ice Cream l'ie has a few new touches. Instead In-stead of a cake base it's set on top a crisp crumb crust made of crushed vandla wafers. Instead In-stead of ice cream alone, we've alternated layers of velvety vanilla ice cream with tansy apricot preserves. Then, the fluffy meringue which tops the pie has a dcliciously different flavor, because it's made with melted marshmallows and a little apricot preserves whipped into the egg whites. Ti make serving easy, the crust and layered ice cream idling can be prepared in advance ad-vance and stored in the freezer, tlust before dessert time, whip up the marshmallow flavored meringue, spread it on the pie, sealing the edges carefully, and bake it just long enough to give it a delicate golden tint. Apricot Meringue Ice Cream Tie is a showpiece worthy of any special summer occasion. ',3 cup butter, melted 3 pints vanilla ice cream, slightly softened 1 . cup apricot preserves 10 marshmallows 2 egg whites 2 teaspoons sugar Mix together crumbs and nuts: blend in butter. Press crumb mixture firmly against bottom and side of pie plate. The easy way is ' to use art S-inch pie plate inside the 9-inch plate to press crumbs into shape. Bake 8 to 10 minutes min-utes in preheated 350 oven; cool, then chill in freezer. Spread 1 pint ice cream in crust: spread 2 tablespoons preserves over ice cream; freeze. Kepeat two more times I with remaining ice cream. In a I saucepan over low heat melt ! marshmallows with remaining I 2 tablespoons preserves. Beat ; egg whites until frothy; contin-I contin-I uing to heat, sprinkle in sugar, ! then slowly pour in marshmal- lows. Beat until stiff peaks form. Spread on pie. sealing edges. Place pie on board in i preheated 500 oven. Bake 1 to 3 minutes or until meringue j is delicately browned. f |