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Individual Baked Alaskas




Source of Recipe


Terri B.


List of Ingredients




2 Pillsbury Ready-to-Bake! Big Deluxe Classics refrigerated cookie dough (original called for the macadamia-white chocolate ones; I used the triple chocolate indulgence)
1 cup ice cream (original called for strawberry; I used Ben & Jerry's Mint Chocolate Cookie)
1 cup frozen strawberries, partially thawed (didn't use them)
2 tablespoons seedless strawberry jam (didn't use)
2 egg whites
1/4 cup granulated sugar
1/8 teaspoon vanilla
1 tablespoon chocolate syrup

Recipe



1. Heat oven to 350. Place cookie dough rounds 2" apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes. (I baked up the whole pack, set aside what I needed, then we ate the rest.)

2. Place 1/2 cup ice cream on top of each cookie; place 4 to 5 inches apart on same cookie sheet.(I lined it with parchment paper before setting the ice cream topped cookies on it.) Cover loosely; freeze until hardened, at least 1 hour 30 miutes or until serving time. Meanwhile, in small bowl, mix strawberries and jam; refrigerate.

3. To serve, heat oven to 450. In small bowl, beat egg whites with electric mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread egg white mixtue over ice cream on each cookie, covering ice cream and cookie edge completely. (Note: You can top with the merguine and return to freezer until you are ready for dessert.)

4. Bake 4 to 6 minutes or just until meringue is lightly browned. Immediately remove from cookie sheet; place on individual dessert plates. Place strawberries from sauce on side of each dessert; spoon sauce over top. Drizzle chocolate syrup over each.

Makes 2 (but recipe can easily be increased)