1 angel food cake
1/2 c. amaretto
1 pt. pistachio ice cream (Baskin Robbins)
1 pt. strawberry ice cream
2 c. heavy cream
6 oz. semi-sweet chocolate chips

With a sharp knife cut the cake into 3 horizontal layers. Sprinkle each layer with 6 tablespoons of 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 of cake. Place strawberry ice cream. Top with third layer of cake. Place in freezer.

In a small bowl mix heavy cream and remaining amaretto and beat until thick. Frost top and sides of cake and replace in freezer. Melt chocolate chips over low heat. Spread on a thick layer of foil 1/4 inch thick. Chill until hard. With a small cookie cutter, cut out hearts for the top of the cake. Freeze until ready to serve. Very light dessert.