Cherry Ice Cream Cake
1 quart chocolate ice cream, slightly softened
1 1/4 cups crushed chocolate wafer cookies (about 24 cookies), divided
1 (17-ounce) can dark pitted cherries, drained and patted dry
1 quart strawberry ice cream, slightly softened
1 quart vanilla ice cream, slightly softened
Spread chocolate ice cream to completely cover the bottom of a 10-inch springform pan. Sprinkle with 1/2 cup crushed cookies. Place cherries evenly over the cookies then cover completely with strawberry ice cream.
Sprinkle 1/2 cup crushed cookies over strawberry ice cream then top with vanilla ice cream, covering completely. Sprinkle remaining crushed cookies over the top, cover, and freeze for 3 to 4 hours, or overnight.
When ready to serve, remove springform and allow cake to stand for 10 minutes before slicing into wedges. Freeze leftovers if any.