20 ladyfingers, split
1/4 c. amaretto
2/3 c. chocolate wafer crumbs
1 qt. vanilla ice cream, softened
1 tbsp. rum
1 (6 oz.) jar maraschino cherries, drained
1 qt. pistachio ice cream, softened
1 c. whipping cream
1/2 c. sifted powdered sugar
1 tbsp. rum
Garnish: maraschino cherries

Brush cut side of ladyfingers with amaretto; roll lightly in wafer crumbs. Line bottom and sides of a 9-inch springform pan with ladyfingers.

Combine vanilla ice cream and 1 tablespoon rum; spoon into pan, spreading to sides. Place cherries over ice cream; press cherries gently.

Spoon pistachio ice cream over cherries; spread to sides. Freeze until firm.

Combine whipping cream, sugar, and rum in a mixing bowl; beat at high speed of an electric mixer until soft peaks form. Spoon cream into a decorating bag fitted with large metal tip No. 2110.

Remove dessert from pan. Pipe rosettes over top and around bottom edge. Garnish, if desired. Return to freezer until ready to serve. Yield: 10-12 servings.