Yield
12 servings

How to Make It

Step 1

Line bottom and sides of a 9- inch spring form pan with ladyfingers; set aside.

Step 2

Combine 1 quart softened ice cream and orange juice concentrate in a medium mixing bowl, stirring well. Spoon mixture evenly into pan. Freeze.

Step 3

Place raspberries in a medium saucepan; cook until thoroughly heated, stirring to crush berries. Strain, discarding seeds. Place raspberries, pineapple, and lemon juice in container of an electric blender. Process until smooth. Pour mixture into a medium mixing bowl; freeze until partially set. Beat at medium speed of an electric mixer 1 minute; spoon evenly over frozen ice cream mixture. Freeze.

Step 4

Combine remaining ice cream, pistachio nuts, cherries, and flavorings in a large mixing bowl, stirring well. Spoon evenly over frozen raspberry mixture. Freeze overnight.

Step 5

Remove from freezer 30 minutes before serving, and place in refrigerator. Remove sides of spring form pan; place cake on a serving platter. Garnish with whipped cream and fresh strawberries.

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