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Italian Spumoni Tower




Source of Recipe


Rachael Ray
Italian Spumoni Tower


1 Pound Cake, cut into 16 slices each about 1/2 inch thick
1 pint chocolate ice cream
1 pint pistachio ice cream
1 pint cherry ice cream
Store-bought chocolate sauce


Using a cookie cutter of your favorite shape, punch a shape out from each slice of pound cake. Build the cutouts into a stack by layering four pieces of cake on top of each other with a scoop of each kind of ice cream in between each, ending with a piece of cake. Set the assembled cake stacks in the freezer to set.
Place the cakes on a screen set over a sheet pan and pour the chocolate sauce over the cakes to cover them completely (the excess will drip onto the tray below so you can just scoop it back up and use it again later). Refrigerate until ready to serve. Cakes can be made up to 1 day ahead of time.