Categories: Desserts, Cheese/eggs 
      Yield: 10 servings 
  
      1 pk (2 packets) meringue mix                 -cream 
           . . .                               1 pt Strawberry ice cream 
      1 pt Chocolate ice cream               1/2 c  Heavy cream, whipped 
      1 pt Pistachio or green mint ice     
  
  Dazzling dessert! The airy meringue layers are foolproof with meringue mix 
  (and no leftover egg yolks)! Really easy, but it's a plan-ahead 
  make-ahead-- 
   
  Toasted slivered blanched almonds 
   
  Meringue layers: Preheat oven to 400Ü. 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 (400Ü). 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 pistachio 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. Makes 10 
  servings.