Step 1

Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.

Step 2

Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 hour.

Step 3

Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.

Step 4

In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.

Step 5

Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Store covered in freezer.