 | Preheat oven to 350°F.
|
| In a bowl stir together crumbs, butter, and 2 tablespoons sugar and reserve about one-fourth mixture. |
| Press remaining mixture onto bottom of flameproof 8-inch-square baking pan. |
| Bake crust 12 minutes, or until golden, and cool in pan on a rack. |
| In a bowl stir together ice cream and peanuts and spread on crust. |
| Sprinkle reserved crumb mixture evenly on top, pressing lightly. |
| Freeze ice-cream mixture, covered with foil, overnight.
|
| Preheat broiler.
|
| In metal bowl combine egg whites and remaining 1/3 cup sugar and set over a pan of simmering water. Stir mixture just until sugar is dissolved. |
| Remove bowl from heat and with an electric mixer beat meringue until it holds stiff glossy peaks. |
| Spread meringue over ice cream and broil under preheated broiler about 4 inches from heat until golden, about 30 seconds. |
| Freeze dessert, uncovered, 30 minutes to harden meringue and if desired freeze, covered, overnight. |
| Cut dessert into 4 squares and halve each square diagonally into triangles. |
