How to Make It
Line bottom and sides of a 9- inch spring form pan with ladyfingers; set aside.
Combine 1 quart softened ice cream and orange juice concentrate in a medium mixing bowl, stirring well. Spoon mixture evenly into pan. Freeze.
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.
Combine remaining ice cream, pistachio nuts, cherries, and flavorings in a large mixing bowl, stirring well. Spoon evenly over frozen raspberry mixture. Freeze overnight.
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.
Oxmoor House Homestyle Recipes