Begin early in day or up to 1 week ahead. A dessert for that special occasion. The surprise is when you take the first cut. Garnish plate with fresh flowers.

2 pt. chocolate ice cream
2 pt. mint chocolate chip ice cream
2 pt. strawberry ice cream
2 pt. vanilla ice cream
About 20 ginger snap cookies
4 tbsp. butter (1/2 stick), softened
2 (6 1/2-17 oz.) cans pitted dark sweet cherries, well drained
1/2 c. walnuts, chopped

1. Place ice creams in refrigerator so soften slightly.

2. Meanwhile, place cookies in heavy duty, closed plastic bag; with rolling pin, roll cookies into fine crumbs. (You should have 1 1/3 cups.)

3. Or, in food processor with knife blade attached or in blender at medium speed, blend gingersnap cookies until fine crumbs form.

4. In 10 x 3 inch springform pan, with hand, mix cookie crumbs with butter; press mixture firmly onto bottom of pan. Freeze until firm, about 10 minutes.

5. Evenly spread cream on top of crumb mixture. Place pan n freezer to harden ice cream slightly, about 15 minutes.

6. Spread mint chocolate chip ice cream on chocolate ice cream layer; top with cherries.

7. Return springform pan to freezer to harden ice creams and cherries slightly.

8. With metal spatula, evenly spread strawberry ice cream over layer of cherries.

9. Place pan in freezer to harden ice cream slightly, about 15 minutes. Evenly spread vanilla ice cream on strawberry ice cream layer. Sprinkle top with walnuts. Cover and freeze until firm.

10. To serve, run knife or metal spatula, dipped in hot water, around edge of pan to loosen torte; remove side of pan. Let torte stand at room temperature about 10 minutes for easier slicing.