- 4 Cups crumbled chocolate shortbread cookies
- 3 Cups chocolate ice cream, softened
- 3 Cups pistachio ice cream, softened
- 3 Cups strawberry ice cream, softened
- 2 Cups whipping cream
- 1 Tablespoon gelatin, dissolved in warm water
- 1/2 Cup sprinkles
- 6 maraschino cherries
For this recipe, you will need a sheet of acetate, an 8-inch cake ring with 4-inch sides, and an 8-inch cardboard cake round. Cut the acetate to line the cake ring flush with the sides. Next, put the ring on top of the cake round on a baking sheet, and put a third of the crushed cookies in the bottom of the mold. Then, add the pistachio ice cream into a smooth, even layer. Freeze. Once the pistachio ice cream has set, add another layer of chocolate cookie. Then, add the chocolate ice cream. Freeze. Once the chocolate ice cream has frozen, add the last layer of chocolate cookie. Then, add the strawberry ice cream. Freeze again.
While the cake is in the freezer, dissolve the gelatin in a tablespoon of water. Next, whip the cream and the gelatin on high until the cream forms stiff, but smooth peaks. Remove the frozen cake from the freezer. Slide the ring off the cake, and remove the acetate. Work quickly so the cake does not melt. Next, frost the cake with the whipped cream. Decorate with the sprinkles and cherries. Keep the cake frozen until you are ready to serve.