Spumoni

Directions

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