2 pts. chocolate ice cream
2 pts. chocolate chip mint ice cream
2 pts. strawberry ice cream
2 pts. vanilla ice cream
2 1/2 c. gingersnap crumbs
1/2 c. butter, melted
2 (17 oz.) cans pitted dark sweet cherries, drained
1/2 c. chopped walnuts

Begin early in day or up to one month ahead.

Soften ice cream in refrigerator for 30 minutes. Meanwhile, combine gingersnap crumbs and butter. Firmly press into bottom of springform pan. Chill in freezer 10 minutes or until firm.

On top of crumb mixture spread chocolate ice cream, then chocolate chip mint ice cream, then drained cherries, then strawberry ice cream and end with vanilla ice cream. Sprinkle top with chopped nuts. Cover and freeze until firm.