Spread ice cream in bottom of plastic-lined 2-quart bowl; freeze 10 minutes.
Combine graham cracker crumbs, margarine or butter and 1/4 cup sugar in small bowl; set aside.
Prepare cheesecake filling according to package directions using milk; spread half the filling over ice cream. Press half the crumb mixture lightly on cheesecake layer; repeat layers. Freeze 6 hours or until firm.
Beat egg whites and cream of tartar in small bowl with electric mixer at high speed until foamy; gradually beat in remaining sugar until stiff peaks form. Set aside.
Unmold onto heat-proof plate. Spread meringue over mold, sealing to plate. Bake at 350°F for 10 to 12 minutes or until lightly browned; serve immediately.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.