Ice Cream Cake - sandwiches

Method

• Unwrap the ice cream sandwiches, one at a time, keeping the remaining ones in the freezer.
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• Cut 12 ice cream sandwiches in half, vertically.
• Leave two uncut for now.
• Place in a container, and return to freezer, to keep them from melting.
• Take the vanilla ice creams out of the freezer, to thaw slightly.
• Mix the cookie crumbs with the melted butter, set aside.
• Grease a 10 inch springform cake pan with butter.
• Cut a rectangular strip of parchment paper, 34 inches long x 3 inches high, to fit inside the cake pan to line the sides.
• Press the cookie/butter crumbs on the bottom of the pan.
• Take out the cut up ice cream half from the freezer, and arrange vertically against the sides of the pan, forming chocolate and vanilla stripes.
• Fill in gaps with additional vanilla ice cream.
• Place the 1 1/2 quart of vanilla ice cream into a bowl, and mush slightly with a spoon to even out its consistency.
• Form a vanilla layer, by spooning the vanilla ice cream over the cookie crumbs.
• Smooth it out.
• Prepare the vanilla with black cherries ice cream as above.
• Spoon over the vanilla layer, and smooth it out.
• Remove the one unwrapped ice cream sandwich and cut vertically, into 1/2 inch thick slices.
• Decorate the top of the cake with these slices, to create a design.
• Cover the cake with a foil parchment paper, and foil wrap, and return it to the freezer.
• Remove from the freezer 10 minutes before serving, for easier handling.
• Before serving, unwrap the cake, open the spring form, and remove sides, peel off the parchment paper from the sides.