Peanut Butter Cup Alaska
1 package double fudge brownie mix
1 cup dry roasted, lightly salted peanuts, coarsely chopped
1/2 gallon peanut butter cup ice cream
1/4 cup pasteurized dried egg whites
3/4 cup warm water
1/2 cup sugar
Coat bottom of 8" round cake pan with cooking spray or oil. Heat oven and
prepare brownie mix according to package directions, stirring peanuts into
batter. Spread in pan. Bake according to package directions or until done.
DO NOT OVER BAKE. Cool 20 min. Remove from pan, cool completely.
Let ice cream soften in fridge until spreadable.
Line 1 1/2 quart bowl with enough plastic wrap to overhang edges. Pack ice
cream into bowl.
Cover top with overhanging wrap. Freeze until firm.
Place brownie on baking sheet. Peel back plastic wrap from top of ice
cream in bowl, invert onto brownie. Remove bowl and wrap. Freeze until firm.
Just before serving, heat broiler. In bowl, beat egg whites with warm
water, 2 min. Increase speed, beat 2 min. Reduce speed, beat in sugar.
Increase speed, beat until stiff.
Spread meringue over ice cream and brownie to cover completely. MAKE
SURE MERINGUE SEALS TO PLATTER. Swirl into peaks. Broil until peaks brown.
Transfer to serving plate.
Makes 16 servings