Ice Cream Cake

• about 2 pkg. ladyfingers
• 1 qt. vanilla ice cream
• 1 (6 oz.) can undiluted frozen orange juice
• 2 (10 oz.) pkg. frozen raspberries, thawed
• 2 (9 oz.) cans crushed pineapple
• 1 Tbsp. frozen lemonade concentrate
• 1 qt. vanilla ice cream
• 1 tsp. almond flavoring
• 1 tsp. rum flavoring
• 6 maraschino cherries, chopped
• 3 Tbsp. chopped blanched pistachio nuts

1. This recipe, like a sonata, is performed in three parts. First, line the bottom and sides of a 9-inch spring-form pan with ladyfingers.
2. Split them in half, so that you are using only the single cake.
3. Mix vanilla ice cream with orange juice.
4. Pour this into mold over the bottom layer of ladyfingers.
5. If ice cream becomes too soft, re-freeze slightly before pouring.
6. Freeze firm.

ladyfingers, vanilla ice cream, orange juice, frozen raspberries, pineapple, frozen lemonade concentrate, vanilla ice cream, almond flavoring, rum flavoring, maraschino cherries, blanched pistachio nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993069 (may not work)