Cup of Yum
1. Spray a 3-quart bowl with vegetable oil spray and line with plastic wrap.
2. Add the strawberry ice cream and smooth into an even layer.
3. Add the vanilla ice cream and smooth into an even layer.
4. Add the chocolate ice cream and smooth into an even layer.
5. Cut the pound cake into 1 inch slices and cover the top of the ice cream completely with cake.
6. Fold plastic wrap over the top of the slices and if needed add an additional piece of plastic wrap to cover completely.
7. Freeze for 4 hours.

For the Meringue:

Cup of Yum
1. To your stand mixer add the egg whites and cream of tartar.
2. Beat on medium-high speed until foamy then add in the sugar 1/4 cup at a time until it holds stiff peaks and is shiny.

To Finish:

1. Remove the plastic-wrapped ice cream from the bowl and unwrap.
2. Place onto a baking sheet, loaf cake side down.
3. Add meringue to the top and sides in a swirly fashion making small peaks.
4. Freeze for 4 hours.
5. Preheat oven to 500 degrees.
6. Bake for 3-5 minutes until just browned.
7. Let cake sit for 5 minutes before slicing.