Double Strawberry Ice Cream Pie

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1 cup graham cracker crumbs

6 tablespoons (3/4 stick) butter, melted

2 tablespoons sugar

1 pint strawberry ice cream, slightly softened

1 pint vanilla ice cream, slightly softened

16 large marshmallows

2 egg whites, room temperature

1/4 cup sugar

1/8 teaspoon salt

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1 16 ounce package frozen unsweetened strawberries, thawed, undrained.

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Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2

tablespoons sugar and press into 9 inch diameter pie pan with 1

1/2 inch high sides. Bake until edges begin to darken, about 8 minutes.

Cool completely.

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Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread

vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour.

(Can be prepared 1 week ahead.)

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Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice

in heavy small saucepan over low heat until melted (can do this in micro). Cool completely.

Meanwhile, beat whites in medium bowl to soft peaks.

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Gradually add:

1/4 cup sugar

pinch of salt

beat until stiff but not dry. Fold in cooled marshmallows.

Spread over ice cream. Cover and freeze until ready to serve.

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(Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie,

topping each piece with spoonful of strawberries.

8 to 10 servings

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Dayle's note: If you do not want to use raw egg whites, I'm sure you could sub.

1 c. whipping cream, whipped.

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