|Pound cake slices||4 (1/4 Inch Thick Slices)|
|Chocolate ice milk||1 Pint|
|Cream of tartar||1⁄8 Teaspoon|
1. Place pound cake slices on foil-lined cookie sheet. Using metal spatula, quickly shape 1/2 cup ice milk to fit top of each slice. Freeze until very firm, at least 1 hour.
2. Preheat oven to 500Â° F.
3. Using electric mixer at high speed, beat egg whites, cream of tartar and salt in medium bowl until soft peaks form. Sprinkle in sugar; beat until egg whites are stiff.
4. Swirl meringue evenly over each portion of cake and ice milk to cover completely. Bake for 3 to 5 minutes or until lightly browned.