Strawberry Shortcake Baked Alaska

• 4 cups strawberry ice cream, softened
• 1 cup flour
• 3/4 cup sugar, divided
• 2 tsp. Magic Baking Powder
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1/3 cup milk
• 1 cup sliced fresh strawberries
• 4 egg whites
• 1/8 tsp. cream of tartar

1. Spoon ice cream into foil-lined 1.5-L freezerproof bowl; pack firmly into bowl with back of spoon.
2. Freeze 6 hours.
3. Heat oven to 425 degrees F. Combine flour, 3 Tbsp.
4. sugar and baking powder in medium bowl.
5. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs.
6. Stir in milk until mixture forms dough.
7. Pat dough onto bottom of 8-inch round pan sprayed with cooking spray.
8. Bake 12 to 13 min.
9. or until lightly browned.
10. Meanwhile, toss strawberries with 1 Tbsp.
11. of the remaining sugar.
12. Cool cake 10 min.
13. ; remove from pan to wire rack.
14. Cool completely.
15. Heat oven to 500 degrees F. Beat egg whites and cream of tartar with mixer on high speed 1 min.
16. or until foamy.
17. Gradually add remaining sugar, beating 3 min.
18. or until stiff peaks form.
19. Place cake on ovenproof plate; top with strawberries and any strawberry juices.
20. Unmold ice cream; place, flat side down, over cake.
21. Frost ice cream with meringue; swirl with back of large spoon.
22. Bake on lowest oven rack 3 min.
23. or until meringue is golden brown.
24. Serve immediately.

strawberry ice cream, flour, sugar, baking powder, cream cheese, milk, fresh strawberries, egg whites, cream of tartar

Taken from www.kraftrecipes.com/recipes/strawberry-shortcake-baked-alaska-184190.aspx (may not work)