HOLIDAY BAKED ALASKA

Holiday Baked Alaska image

With a gingersnap crust, minty ice cream filling and airy meringue topping, this treat is deliciously different. Chill for a day and bake just before serving.-Carole Halling, Batavia, Illinois

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups crushed gingersnap cookies (about 25 cookies)
1/4 cup butter, melted
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
6 cups peppermint ice cream, softened
2 tablespoons peppermint schnapps liqueur
5 egg whites
2/3 cup sugar
1/2 teaspoon cream of tartar

Steps:

In a small bowl, combine the cookie crumbs, butter, brown sugar and cinnamon; set aside 1/3 cup. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Refrigerate for 30 minutes., Meanwhile, combine ice cream, schnapps and reserved crumbs; spoon into crust. Freeze overnight or until firm., In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 10 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved. Spread meringue over ice cream, sealing to edges of crust., Bake at 400° for 2-5 minutes or until meringue is lightly browned. Serve immediately.

Nutrition Facts : Calories 452 calories, Fat 18g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 295mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 7g protein.