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Ice Cream Cake

Yield 12 servings


  • 3 (3-ounce) packages ladyfingers, split lengthwise
  • 1/2 gallon vanilla ice cream, softened and divided
  • 1 (6-ounce) can frozen orange juice concentrate, undiluted
  • 2 (10-ounce) packages frozen raspberries, thawed
  • 2 (8 1/4-ounce) cans crushed pineapple, drained
  • 2 teaspoons lemon juice
  • 3 tablespoons chopped pistachio nuts
  • 2 tablespoons finely chopped maraschino cherries
  • 1 teaspoon almond extract
  • 1 teaspoon rum flavoring
  • Whipped cream
  • Fresh whole strawberries

How to Make It

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

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

  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.

  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.

  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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