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Rainbow Meringue Torte

---------- Recipe via Meal-Master (tm) v8.02

Categories: Desserts, Cheese/eggs
Yield: 10 servings

1 pk (2 packets) meringue mix
. . .
1 pt Chocolate ice cream
1 pt Pistachio or green mint ice
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

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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