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I love when a recipe is made up of essentially simple ingredients that turn into something spectacular. This dessert is exactly that! Yield: 1 9×13-inch pan
3 ounces baby finger cookies (3/4 of a box), crumbled
1/4 cup oil
1 teaspoon sugar
5 eggs, separated
2 and 1/2 cups sugar, divided
1/2 cup lemon juice
2 (8-ounce) containers Kineret Whipped Topping
Preheat oven to 250 degrees Fahrenheit. Mix together crust ingredients until crumbs form. Pat into a greased 9×13-inch pan and bake for 10 minutes.
Meanwhile, prepare the ice cream. Mix the yolks with 3/4 cup sugar and lemon juice. In a separate bowl, beat the whip until stiff. Gently fold in the yolk mixture with a spatula. Spread the ice cream over the baked crust and freeze for several hours, until firm.
Once ice cream is frozen, preheat oven to 450 degrees Fahrenheit. Beat the egg whites with the remaining one and 3/4 cups sugar until stiff. Spread on top of the frozen ice cream. Bake in preheated oven for two to three minutes.
Return to freezer immediately and refreeze.
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