18.2-ounce Duncan Hines Moist Deluxe Devil's Food Cake Mix

2 pints Ben & Jerry's Chocolate Fudge Brownie Ice Cream, softened slightly (let ice cream stand at room temperature for 5 minutes)

2 pints Ben & Jerry's Cherry Garcia Ice Cream, softened slightly

4 large egg whites, at room temperature

1 teaspoon cream of tartar

11/3 cups sugar

2 teaspoons vanilla extract

Choice of food coloring (optional)

Be sure to clear plenty of space in your freezer, and find a baking sheet or two small baking pans that will fit side by side in the freezer. Working with the ice cream can get messy, so it's best to have everything organized ahead of time, so you can move quickly.

Make two round 9-inch cakes according to package instructions. (If you prefer a thinner cake layer, try using less batter.)

Once they have cooled completely, place the cakes side by side on a baking sheet lined with parchment paper. Working quickly, use a long knife or metal spatula to spread the Chocolate Fudge Brownie ice cream directly on top of the cakes, using 1 pint per cake. Then layer the Cherry Garcia ice cream on top of the chocolate ice cream. Cover the entire baking sheet with plastic wrap and place in the freezer until the ice cream is completely re-frozen (2 to 3 hours); this can also be done up to 24 hours in advance.

Right before serving, preheat the oven to 500 degrees and make the meringue. In a large bowl using an electric mixer on medium speed, combine the egg whites and cream of tartar and beat until light and frothy. Reduce the speed to low and gradually add sugar (1/3 cup at a time), increasing speed to high after you have added all the sugar. Beat until stiff, glossy peaks form (about 10 minutes). Add the vanilla (and food coloring if you desire) and mix until combined.

Remove the ice cream cake from the freezer and discard the plastic wrap. Using a spatula, spoon the meringue over the top and sides until the ice cream is completely covered. Finish by swirling the meringue for decoration. If the ice cream starts to soften, return the cake to the freezer for 15 minutes.

Place it in the hot oven and bake until meringue just begins to brown, 1 to 2 minutes. Remove from the oven and serve immediately. Serves 12 to 16.

Per serving (based on 16): 603 calories, 8 gm protein, 79 gm carbohydrates, 30 gm fat, 105 mg cholesterol, 12 gm saturated fat, 477 mg sodium, 2 gm dietary fiber