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1
Preheat oven to 350 degrees F.
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2
For cookie layers: In a bowl knead 1/2 of the cookie dough with 1/4 cup flour until flour is incorporated.
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3
Roll dough to 1/4-inch thickness on a lightly floured surface.
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4
Using the springform pan as a template, cut 1 large cookie.
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5
Repeat with remaining dough and 1/4 cup of flour.
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6
Place both large cookies on baking sheets or plates and cover with plastic wrap.
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7
Place in the freezer and chill for 15 minutes.
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8
Remove from freezer, place on cookie sheet and bake for 15 to 18 minutes, until golden brown.
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9
For pudding: In a bowl with an electric hand mixer, beat pudding and milk until thickened, about 2 minutes.
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10
To assemble: In the bottom of a 9-inch springform pan, place 1 of the cookies.
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11
Over the top of the cookie, spread the softened ice cream.
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12
Top with sliced bananas.
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13
Layer with another cookie.
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14
Top with banana pudding and smooth.
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15
Sprinkle with toasted almond slices.
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16
Cover with a layer of plastic wrap and a layer of aluminum foil.
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17
Freeze for a minimum of 8 hours, preferably overnight.
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18
For the meringue: With an electric mixer on medium speed, whisk pasturized egg whites to soft peaks.
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19
Beat in sugar and almond extract and beat to stiff but not dry peaks.
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20
Be careful not to overbeat.
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21
Preheat broiler.
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22
Remove dessert from freezer.
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23
Remove springform pan by first dampening a kitchen towel with hot water.
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24
Wrap towel around springform pan to loosen the dessert.
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25
Remove from springform pan and place on an oven-proof platter.
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26
Cover with meringue.
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27
Place under broiler for no more than 3 minutes until golden peaks form.
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28
WATCH CAREFULLY, as it can burn quickly.
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29
Serve immediately.
