[Kitchen Witch]

MONT BLANC ICE CREAM BOMBE

1 pint strawberry ice cream
2 pints pistachio ice cream
3 pints coffee ice cream
1 pkg. (9.75 oz.) fudge brownies
1 pkg. (4.9 oz.) Italian style sandwich cookies, coarsely chopped
4 large egg whites
½ c. sugar
1 c. heavy cream
¼ c. chocolate sprinkles

Line a 3-quart metal bowl with plastic wrap; allow overhang. Spoon strawberry in bowl; layer brownies on top; press; top with pistachio ice cream; sprinkle with cookies; spoon over coffee ice cream; press. Cover and freeze until firm, at least 3 hours. To unmold, let stand at room temp for 15 minutes. Wrap a hot-water-soaked towel around bowl. Whip egg whites to soft peaks; gradually sprinkle in sugar; beat stiff. Whip cream till stiff but not dry; fold into egg mixture and frost bombe.