Poteet Strawbarry Baked Alaska - Kraft Recipes Top

Poteet Strawbarry Baked Alaska

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  • 1. Break cookies in halves and place in a food processor bowl. Process cookies for 5 seconds into chunky crumbs. Place cookie crumbs in a large bowl and set aside.
  • 2. Scoop and shape strawberry ice cream into 12 1/2-cup balls. Roll the ice cream balls into the cookie crumbs.
  • 3. Place the cookie coated ice cream balls in a foil lined baking sheet and press gently to flatten the ice cream bottom. Cover ice cream balls with plastic wrap and freeze for 2 hours.
  • 4. Separate the egg whites from the yolks and save or discard yolks. Place the egg whites in a very clean mixing bowl. Mix the egg whites using an electric mixer on high speed until the egg whites form soft peaks (about 2 minutes). Slowly add the sugar and continue to mix on high speed until meringue forms stiff peaks (about 2 more minutes).
  • 5. Heat oven to high broil. Place oven rack on middle position. Spoon the meringue on top of each ice cream ball and cover sides and top making tall peaks.
  • 6. Bake in oven for 2 minutes or until meringue is lightly browned. Remove from oven and place back into freezer until ready to serve.

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