Easy Baked Alaska Recipe

Line a 3-quart bowl with plastic wrap.

Scoop the ice cream into the bowl, ensuring to mix up the colors, then press to remove any spaces.

Top with the pound cake slices, cutting to fit the bowl and cover the ice cream.

Gently press the cake into the softened ice cream.

Cover well, and freeze for 3 hours or for up to 2 weeks.

Beat the egg whites and cream of tartar with a mixer on high, for 3 minutes, until foamy.

Add the sugar, then continue beating until stiff peaks form.

Remove the plastic wrap, then invert the cake onto a baking sheet.

Cover with meringue mix.

Place uncovered in the freezer for at least 1 hour or up to 24 hours.

Preheat the oven to 500 degrees F.

Bake the dessert for 3 to 5 minutes or until the meringue is golden.

Allow to cool for 5 minutes.

Serve, and enjoy!

Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.

Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.

Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.

Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.

Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.

Allow to cool/rest 5 minutes before slicing.