Rainbow Meringue Torte

Ingredients

Directions

Meringue layers: Preheat oven to 400F.

Meanwhile prepare meringue mix according to package directions for meringue shells.

Cover 2 large or 4 small cooky sheets with foil (or brown paper).

Draw four 8 1/2-inch circles on foil (use cake pan as guide).

Spoon equal amounts of meringue on the 4 circles; spread evenly.

Place in hot oven (400F).

Close door quickly; turn off oven heat.

Leave in oven 3 hours or overnight, without opening door.

Remove meringues from foil.

To fill torte: Let ice cream soften slightly.

Place a meringue layer on serving plate; spoon chocolate ice cream atop and spread evenly (work quickly); place in freezer.

Spread second meringue with mint ice cream; set atop first layer in freezer.

Spread third meringue with strawberry ice cream , set atop others.

Frost remaining meringue with whipped cream, and add.

Freeze till ice cream is firm, about 5 hours or overnight.

Ten or 15 minutes before serving, remove from freezer; sprinkle with toasted slivered almonds.

To serve, cut with sharp knife.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.