Instructions: NOTE: Prepare Graham Cracker Crust and Meringue before assembling dessert.

Line bottom of a 10-inch springform pan or two 8-inch springform pans with Graham Cracker Crust mixture. Spoon in half the ice cream. (Do not let ice cream melt or it will crystallize when refrozen.)

Arrange chopped brownies over ice cream; spoon in remaining ice cream.

Cover dessert with a thick layer of Meringue. Immediately place under broiler of oven and brown the meringue. Watch carefully to prevent burning.

Freeze until firm.

To Serve, pour hot fudge sauce on individual plates. Place a slice of ice cream cake on each plate. (The chef personally like a little amaretto drizzled over the fudge sauce.)

GRAHAM CRACKER CRUST Combine graham cracker crumbs, butter, and cinnamon, mixing well.

MERINGUE Using clean bowl and beaters, whip egg whites, 1 cup sugar, vanilla and lemon juice until stiff peaks form when beater is lifted. Fold in additional 1 cup sugar. Use immediately.

Serves 10 to 12.

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