Name: Spumoni with Holly Berry Sauce
Ingredients: 3 pints chocolate ice cream (softened); 1 pint pistachio ice cream (softened); 2 pints vanilla ice cream (softened); 1/2 cup candied mixed fruits; 2 teaspoon rum flavoring; 1 1/2 cup heavy cream (whipped); 1 10 oz pkg frozen raspberries (defrosted); 1 10 oz pkg frozen strawberries (defrosted); 2 tablespoon triple sec

This ice cream dessert is perfect for Christmas time, and it comes from Cross Country Cookery. Feel free to use frozen orange juice concentrate in place of the triple sec.

Spumoni with Holly Berry Sauce

A delightful finale for a Yule meal!

Ingredients

For the ice cream

3 pints chocolate ice cream softened
1 pint pistachio ice cream softened
2 pints vanilla ice cream softened
1/2 cup candied mixed fruits
2 teaspoon rum flavoring
1 1/2 cup heavy cream whipped

For the Holly Berry Sauce

1 10 oz pkg frozen raspberries defrosted
1 10 oz pkg frozen strawberries defrosted
2 tablespoon triple sec

Instructions

Make the Ice Cream

Place a 2 1/2 quart melon mold in freezer.
In large bowl, beat chocolate ice cream until smooth, but not melted. Quickly press evenly inside mold in 1" thick layer. Freeze until firm.
Repeat with pistachio pressed evenly over chocolate.
Combine vanilla ice cream, candied fruits, and rum flavoring. Beat till well blended, but not melted. Press into center. Freeze.

Make the Holly Berry Sauce

Put berries and triple sec into blender. Whirl till smooth. Strain. Serve in refrigerator till serving time.

Finish the Dessert

Unmold the ice cream. Decorate with sweetened whipped cream. Serve topped with Holly Berry Sauce.

Spumoni with Holly Berry Sauce