PASTRY:

2 c. soft ice cream
1 c. butter
2 c. all-purpose flour
1/8 c. melted butter

FILLING:

1/4 (4 oz.) jar apricot jam
1/4 (4 oz.) jar raspberry jam
1/4 (4 oz.) jar strawberry jam
1/3 tsp. lemon juice in each of 3 sets of fillings
1/3 c. walnuts or pecans in each of 3 sets
1/3 c. raisins in each set
1/3 c. coconut
1/8 c. chopped maraschino cherries

CINNAMON SUGAR:

1/2 c. sugar
1 tbsp. ground cinnamon

DAY BEFORE YOU NEED:

Prepare pastry. Combine ice cream, butter and flour until blended; dough will be soft. Shape into ball. Refrigerate overnight.

For filling, blend each set of jam, lemon juice, nuts, raisins, coconut and cherries; set aside.

Remove pastry from refrigerator. Divide into 3 parts. Roll out each to make a 10-inch square. Spread each with 1 set of filling to within 1 inch of edge. Pinch end to seal. Place on lightly greased cookie sheet. Make 6 holes in each roll with fork so steam can get out of top. Brush each roll with the melted butter.

Sprinkle the mixed sugar and cinnamon over each roll. Bake at 350 degrees until golden brown, 35 minutes. Cut into 1/2 inch slices to serve. Each roll = 12 slices. Makes 3 strudels.