Spumoni

• 1 pint pistachio ice cream
• 1 pint vanilla ice cream
• 1 pint strawberry ice cream
• 8 sheets chocolate graham crackers
• 1/4 cup rum (or juice from sour cherries; see below)
• 1/4 cup finely chopped unsalted pistachios
• One 15-ounce can pitted sour cherries, drained, juice reserved if desired (see above), cherries roughly chopped

1. Remove the ice cream from the freezer about 10 to 15 minutes before beginning, to let it soften.
2. Line a 9-by-5-inch loaf pan with plastic wrap, letting about 3 or 4 inches hang over each edge.
3. Put the graham crackers in the bowl of a food processor, and pulse to make fine crumbs.
4. Pour the crumbs into a medium bowl, drizzle with the rum or cherry juice, and add the pistachios.
5. Toss to combine and moisten the crumbs with the rum or juice.
6. Sprinkle about a third of the crumbs in an even layer in the bottom of the loaf pan.
7. Spread the pistachio ice cream on top in a flat, even layer.
8. Sprinkle with half of the chopped drained cherries, then layer on another third of the crumbs.
9. Spread the vanilla ice cream on top of the crumbs in a flat, even layer.
10. Sprinkle with the remaining crumbs, then the remaining cherries.
11. Spread the strawberry ice cream on top in a flat, even layer.
12. Cover the top of the ice cream with the overhanging plastic wrap, and freeze overnight, or until firm throughout.
13. To serve: Let the spumoni sit out of the freezer for about 5 minutes.
14. Unwrap, and cut into slices with a serrated knife dipped in hot water.

pistachio ice cream, vanilla ice cream, strawberry ice cream, crackers, rum, pistachios, sour cherries

Taken from www.epicurious.com/recipes/food/views/spumoni-385218 (may not work)