Easy Baked Alaska

Line a 3 qt bowl with plastic wrap. Scoop the slightly softened neapolitan ice cream into the bowl, mixing the colors as you go. Press down firmly to ensure there are no gaps or air bubbles.

Top the ice cream in the bowl with 1-inch thick pound cake slices, trimming them as needed to create a snug fit. Gently press the cake into the soft ice cream. Cover securely and freeze for at least 3 hours or up to 3 months if preparing ahead.

In a large mixing bowl, beat the egg whites and cream of tartar on high speed until foamy, roughly 3 minutes. Gradually add sugar, continuing to beat until stiff peaks form.

Remove frozen ice cream from the freezer and use the plastic wrap to lift it from the bowl. Inver the cake onto a baking sheet and spread the meringue over the ice cream. Use the back of a spoon to dab the meringue and create little peaks.

Place uncovered in the freezer for at least 1 hour or up to 24 hours.

Preheat the oven to 500°F and place the dessert in the oven for 3 to 5 minutes or until the meringue is lightly golden brown.

Allow the Baked Alaska to rest for 5 minutes, then slice and enjoy.