1 gallon vanilla ice cream, softened
1 pt. chocolate ice cream, frozen
1 pt. strawberry ice cream, frozen
1 pt. sherbet, any flavor or 1 pt. mint chocolate chip ice cream, frozen
1 container Cool Whip
1 Hershey chocolate candy bar

TWO DAYS BEFORE SERVING: Cut the pints of chocolate, strawberry and sherbet into small squares or use melon dipper to form balls. Place on waxed paper covered cookie sheets a few spaces apart. Freeze for 24 hours covered with waxed paper.

ONE CAY BEFORE SERVING: Soften the vanilla ice cream. Using tube pan with removable tube, pour 1/4 of vanilla ice cream in tube pan. Place squares or balls of colored ice cream on top and keep alternating layers of vanilla and colored ice cream until you run out. Freeze for 24 hours.

DAY OF SERVING: Remove cake from tube pan and use Cool Whip for icing. Decorate with shaved chocolate bar. Return to freezer until ready to serve. Use shape knife dipped in water to cut.