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Holiday Baked Alaska

With a gingersnap crust, minty ice cream filling and airy meringue topping, this treat is deliciously different. Chill for a day and bake just before serving.—Carole Halling, Batavia, Illinois

8 ServingsPrep: 30 min. + freezing Bake: 5 min.

Ingredients

1-1/2 cups crushed gingersnap cookies (about 25 cookies)
1/4 cup butter, melted
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
6 cups peppermint ice cream, softened
2 tablespoons peppermint schnapps liqueur
5 egg whites
2/3 cup sugar
1/2 teaspoon cream of tartar

Directions

In a small bowl, combine the cookie crumbs, butter, brown sugar and
cinnamon; set aside 1/3 cup. Press remaining crumb mixture onto the
bottom and up the sides of a greased 9-in. deep-dish pie plate.
Refrigerate for 30 minutes.
Meanwhile, combine ice cream, schnapps and reserved crumbs; spoon
into crust. Freeze overnight or until firm.
In a large heavy saucepan, combine the egg whites, sugar and cream of
tartar. With a hand mixer, beat on low speed for 1 minute. Continue
beating over low heat until egg mixture reaches 160°, about 10
minutes. Transfer to a bowl; beat until stiff glossy peaks form and
sugar is dissolved. Spread meringue over ice cream, sealing to edges
of crust.
Bake at 400° for 2-5 minutes or until meringue is lightly

2 of 2

Holiday Baked Alaska (continued)

Directions (continued)

browned. Serve immediately. Yield: 8 servings.

Nutrition Facts: 1 slice equals 452 calories, 18 g fat (10 g saturated fat), 53 mg cholesterol, 295 mg sodium, 64 g carbohydrate, 1 g fiber, 7 g protein.