INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. In a bowl stir together crumbs, butter,
and 2 tablespoons sugar and reserve about one-fourth mixture. Press
remaining mixture onto bottom of flameproof 8-inch square baking pan.
Bake crust 12 minutes, or until golden, and cool in pan on a rack. In
bowl stir together ice cream and peanuts and spread on crust.
Sprinkle reserved crumb mixture evenly on top, pressing lightly.
Freeze ice cream mixture, covered with foil, overnight. Preheat
broiler. In a metal bowl combine egg whites and remaining 1/3 cup
sugar and set over a pan of simmering water. Stir mixture just until
sugar is dissolved. Remove bowl from heat and with an electric mixer
beat meringue until it holds stiff glossy peaks. Spread meringue over
ice cream and broil under preheated broiler about 4-inches from heat
until golden, about 30 seconds. Freeze dessert, uncovered, 30 minutes
to harden meringue and if desired freeze covered, overnight. Cut
dessert into 4 squares and halve each square diagonally into
triangle. This recipe yields 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9131 broadcast
05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-20-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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