20 ladyfingers, split
1/4 c. amaretto
1 1/4 c. chocolate wafer crumbs
1 qt. vanilla ice cream, softened
2 tbsp. rum
1 (6 oz.) jar maraschino cherries, drained
1 qt. pistachio ice cream, softened

Brush cut side of ladyfingers with amaretto; roll lightly in wafer crumbs. Line bottom and sides of a 9-inch springform pan with ladyfingers.

Combine vanilla ice cream and 2 tablespoons rum; spoon into pan, spreading to sides. Place whole cherries over ice cream; press cherries gently and sprinkle layer of chocolate wafer crumbs over top of cherries.

Spoon pistachio ice cream over cherries and chocolate waver crumbs layer. For garnish, sprinkle with remaining wafer crumbs and freeze until firm.