Grasshopper Baked Alaska
|Milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Green creme de menthe||1⁄3 Cup (5.33 tbs)|
|White creme de cacao||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Pint, whipped (Do Not Use Non Dairy Whipped Topping)|
|Mini chocolate chips||1⁄2 Cup (8 tbs)|
|Brownie mix||15 1⁄2 Ounce (1 Package)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa||1 Tablespoon|
Up to 3 to 10 days ahead To prepare ice cream, in large bowl, combine sweetened condensed milk and liqueurs; mix well.
Fold in whipped cream and chips.
Pour into aluminum foil-lined 2- or 3-quart round mixing bowl.
Cover; freeze 8 to 12 hours or until firm.
Up to 1 to 5 days ahead Prepare brownie mix according to package directions.
Pour into greased 8-inch round layer cake pan; bake according to package directions.
Remove from pan; cool thoroughly.
Up to 1 to 5 days ahead Preheat oven to 500°.
In large mixer bowl, beat egg whites and cream of tartar until soft peaks form.
Mix sugar and cocoa; gradually beat into egg whites until stiff but not dry.
Place prepared brownie layer on ovenproof plate, wooden board or baking sheet.
Remove ice cream from bowl; invert onto brownie layer.
Trim to fit if desired.
Quickly spread meringue over ice cream and brownie, sealing carefully to bottom edge of brownie.
Bake 2 to 3 minutes or until lightly browned.
Return to freezer; freeze at least 6 hours before serving.
Return leftovers to freezer.