BANANA SPLIT ALASKAS

2 cake doughnuts, cut in half horizontally
1 banana, sliced
2 cups strawberry ice cream, divided use
2 2/3 tablespoons chocolate syrup
1/4 cup chopped pecans
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup coconut -- toasted

Place doughnut halves, cut side up, on an ovenproof wooden board. Cover each half with banana slices. Spoon 1/2 cup ice cream over bananas, making an indentation in center of the ice cream. Fill each indentation with 2 teaspoons chocolate syrup and 1 tablespoon pecans. Then place in freezer

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes); add vanilla.

Remove doughnut halves from freezer, and quickly spread meringue over entire surface, making sure edges are sealed. Swirl meringue to make peaks. Sprinkle sides with coconut; cover and freeze until firm.

WHEN READY TO SERVE:
Preheat oven to 450 degrees F.

Remove Alaskas from freezer and bake, uncovered, at 450 degrees F for 2-3 minutes or until meringue is lightly browned. Serve immediately

Servings: 4
Source: Mrs. C. V. Marshall, Boston, VA
Source: Southern Living 1987 Annual Recipes