1

Make room in your freezer for this dessert.

2

Line a bowl, measuring 7" across the top, with wax paper, leaving an overhang. Press ice cream into bottom of lined bowl, then freeze ice cream in bowl. This portion of the recipe may be done a day or two ahead of time.

3

Heat oven as brownie-mix label directs; grease 8x1 ½" round layer-cake pan and line the bottom with parchment paper. Make up mix as label directs for cake-style brownies, baking it 5 minutes longer than label directs. Cool brownie layer in pan for 15 minutes, then remove from pan and cool on a rack.

4

When brownie is cool and ice cream is hard, beat egg whites with an electric mixer at high speed until frothy. Gradually beat in sugar and continue beating until meringue holds stiff peaks when beater is raised.

5

Transfer brownie layer to wooden cutting board. Loosen and lift ice cream from bowl. Invert it onto the brownie and peel off the wax paper.

6

Spread meringue to completely cover the ice cream and brownie layers. Freeze the dessert on the board.

7

30 minutes before serving: Heat the oven to 500 degrees F. Bake the Alaska about 2 minutes or until it is lightly browned. Let it stand about 10 minutes to soften lightly before serving.

8

Serve this dessert on the wooden board, cutting it into 12 wedges with a sturdy knife.