Rainbow Baked Alaska

½ gallon Blue Bell Mint Chocolate Chip Ice Cream
1 quart Blue Bell Cookies 'n Cream Ice Cream
1 pint Blue Bell Peppermint Ice Cream
1 baked round 9" layer of chocolate cake (your favorite recipe or mix)
4 egg whites
½ teaspoon cream of tartar
2/3 cup dark brown sugar, packed

Bake chocolate cake (9 in. round layer) following package directions. Preheat oven as indicated. Line a 9 in. bowl with aluminum foil. Spoon softened ice cream into bowl and smooth it into a 1 ½ in. layer using the back of the spoon. Place the covered bowl in the freezer for ½ hour to allow ice cream to harden.

Next, spoon softened Cookies 'N Cream Ice Cream on top of the mint layer, forming the next layer. Smooth with the back of spoon and return to the freezer to harden. Then add the softened Peppermint ice cream to fill the bowl. Return to the freezer. Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time. Continue beating until stiff and glossy.

Place cooled 9 in. round layer of cake on a foil covered baking sheet. Invert bowl of ice cream over cake. Remove bowl and peel away foil. Completely cover cake and ice cream with meringue, swirling it into peaks and working quickly to seal all edges. If desired, it can be frozen at this point.

Preheat oven to 500 degrees. Bake on lowest rack in oven for 3 to 5 minutes or until meringue is light brown. Trim foil to edge of meringue; transfer cake to serving plate. Slice into wedges and serve immediately.