Recipe information
Yield
serves 3
Ingredients
12 slices store-bought pound cake (each 1/4 to 1/2 inch thick)
1 pint chocolate ice cream
1 pint pistachio ice cream
1 pint strawberry or cherry ice cream
Chocolate sauce
Preparation
Using a round cookie cutter or small can, trim the sliced pound cake into disks. Layer, starting with a slice of pound cake, then a small scoop of chocolate ice cream, a slice of pound cake, then pistachio ice cream, a slice of pound cake, and strawberry ice cream, finishing with a slice of pound cake to form spumoni towers. Individually wrap and freeze to set. To serve, place on a rack set over a baking sheet, and pour sauce over top to cover. Transfer to dessert plates and serve.
