1 1/4 pts. French vanilla ice cream
Rum flavoring to taste
6 candied or maraschino cherries
1 1/2 pints French vanilla ice cream
Pistachio flavoring
Few drops green food coloring
1/3 c. finely chopped unblanched almonds or pistachio nuts
3/4 c. whipping cream
1/3 c. instant cocoa (dry)
1 pkg. (10 oz.) red raspberries, thawed
1/2 c. whipping cream
1/4 c. sifted confectioners' sugar

Chill a 2 quart mold bowl in freezer. Stir 1 1/2 pints ice cream just to soften; stir in rum flavoring to taste. Refreeze only until workable. With chilled spoon, spread quickly in layer over bottom and sides of chilled bowl, being sure ice cream comes all the way to top. (If ice cream tends to slip, refreeze in the bowl until workable). Circle cherries around bottom of bowl. Freeze firm.

Stir 1 1/2 pints ice cream just to soften; stir in pistachio flavoring, green food color, nuts. Refreeze only until workable. Quickly spread over top and sides of first layer. Freeze firm.

Combine 3/4 cup cream and cocoa; whip to peaks. Quickly spread over Pistachio layer. Freeze.

Drain berries; sieve. Mix 1/2 cup cream, confectioners' sugar and dash of salt; whip to peaks. Fold in berries. (Add a few drops of red food coloring if desired.) Pile into center of mold; smooth top. Cover with foil. Freeze 6 hours.

To serve: peel off foil. Invert on chilled plate. Rub bowl with towel wrung out of hot water, to loosen; lift off bowl. Trim with pink tinted whipped cream piped on with a pastry tube. Add frosted grapes. Cut into small wedges to serve.

Frosted Grapes: Brush grape clusters with slightly beaten egg white or fruit juice; sprinkle with sugar. Let dry. Makes 12 to 16 servings.