---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RAINBOW MERINGUE TORTE
  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
            -cream
       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
   foil.
   
   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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