3 dozen lady fingers
2 qts. coffee ice cream, softened
6 tbsp. rum
1 c. heavy cream
Glace cherries
Chocolate curls
Chocolate or caramel sauce (opt.)

Line bottom and sides of 9" spring form pan or mold with split lady fingers.

Whip ice cream in electric mixer, gradually adding rum. Whip cream to stiff peaks; fold into ice cream. Spoon 1/2 the ice cream mix into pan over lady fingers. Cover with layer of lady fingers, then remaining ice cream. Cover with foil; freeze until firm, about 4 to 5 hours.

Remove from mold; place on plate or cake stand, decorate with cherries and chocolate curls. About 10 wedges.