Cranberry Igloos
1 1-lb. can Ocean Spray Jellied Cranberry Sauce
1 package of 6 sponge shells
1 pint vanilla ice cream
4 egg whites
¼ teaspoon salt
¼ cup brown sugar
¼ teaspoon vanilla
½ cup chopped nuts or coconut
Cut cranberry sauce into 6 slices and place one slice on each sponge shell. Top each cranberry sauce slice with a scoop of vanilla ice cream. Place in freezer. Before serving, beat egg whites with salt until foamy. Add brown sugar gradually beating until mixture stands in rounded peaks. Add vanilla and fold in chopped nuts or coconut. Place cranberry igloos on a cooky sheet and cover completely with meringue. Bake in a 450°F. oven for 5 minutes. Serve immediately. Makes 6 servings.