1 qt. pistachio ice cream
1 qt. orange sherbet
1 1/2 c. heavy cream
1/2 c. chopped pistachio nuts
1 qt. lemon sherbet
1 qt. strawberry ice cream
1/2 c. confectioners' sugar
Fruit to garnish

Prepare Almond Praline. Sprinkle 3/4 cup of the praline powder over the bottom of a 10 x 2 3/4 inch spring-form pan. Soften the ice creams and the sherbets, one flavor at a time, in a chilled large bowl, starting with pistachio. Layer each flavor of ice cream or sherbet with 3/4 cup praline powder for each layer, topping the lemon and orange sherbets with strawberry ice cream. Freeze each layer of ice cream about 1 hour before adding praline and next flavor. Freeze layers at least 4 hours or overnight. Remove side of pan.

Whip cream with sugar in a medium size bowl until stiff. Spread side of layers, then decorate with a ring of cream pressed through a pastry bag. Sprinkle with pistachio nuts and garnish with fresh fruits, if you wish.

Almond Praline: Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon cream of tartar in a large skillet. Cook over medium heat until sugar mixture caramelizes to a golden brown; stir in 1 cup toasted blanched almonds. Pour out on a lightly buttered cookie sheet, cool, break up into small pieces, and whirl in container of electric blender until pulverized. Makes 3 cups.