1 1/2 pt. vanilla ice cream
6 maraschino cherries
1/3 c. pistachio nuts
3/4 c. whipping cream
10 oz. pkg. frozen red raspberries, thawed
Rum extract to taste
1 1/2 pt. pistachio ice cream
1/3 c. instant cocoa dry
1/2 c. whipping cream
1/4 c. sifted confectioners' sugar

Chill 2 quart metal mold in freezer. Stir vanilla ice cream just to soften; stir in rum flavoring. Refreeze until workable. Spread quickly in layer over bottom and sides of mold, bring ice cream all the way to top. (If it tends to slip, refreeze until workable). Circle cherries around bottom. Freeze.

Stir pistachio ice cream to soften, stir in nuts. Refreeze until workable. Quickly spread over first layer. Freeze. Combine 3/4 cup cream and cocoa; whip to peaks. Quickly spread over pistachio layer. Freeze. Drain raspberries (discard syrup). Sieve.

Mix 1/2 cup cream, sugar and dash of salt. Whip to peaks. Fold in berry pulp. Pile into mold; smooth top. Cover with foil. Freeze 6 hours. Peal off foil. Invert on chilled plate. Rub mold with hot towel; lift off mold. Cut in wedges to serve. Makes 12-16 servings.