Source: Amy from camp
adapted by There's Always Thyme to Cook
1 pie tin
1 loaf pound cake
ice cream, chocolate and vanilla, a little softened to spread (or any flavor you like)
4-6 egg whites
1 cup of sugar
Slice the pound cake.
Press it into the pie tin on bottom and around the sides.
Spread ice cream on top of the cake. Spread chocolate on bottom, vanilla on top.
Meringue: Beat the egg whites and sugar with a hand or stand mixer. When the egg whites are stiff, they should form peaks when you lift them with a spoon. Spread on top of the ice cream.
Put into broiler for 45-60 seconds. The top should be brown. You can return to the freezer to serve later if you like.