1 angel food cake
1/2 c. amaretto
1 pt. pistachio ice cream
1 pt. strawberry ice cream
1/2 pt. whipping cream or 2 c. Cool Whip
1 pkg. semi sweet chocolate morsels

With a sharp serrated knife, using a sawing motion, cut the cake into 3 layers. Sprinkle layers with 6 tablespoon of the amaretto. Place one layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer. In a bowl mix heavy cream and remaining amaretto and beat until very thick. Frost top and sides of cake. Place in freezer. Melt chocolate over very low heat until smooth. Spread chocolate in 1/4 inch thick layer on foil and chill until it hardens. With a small cookie cutter cut hearts (for Valentines day), bunnies and chickens for Easter. Garnish top and base of cake. Freeze until ready to serve.