Spumoni Ice Cream

Line a 2-1/2 to 3 quart ice cream mold or loaf pan with foil so that it overlaps the sides of pan, (Foil will help the Spumoni come out easier). Place mold in freezer. In a large bowl, beat Pistachio ice cream until smooth-but not melted. Spread ice cream on bottom and up sides of chilled mold. Return mold to freezer and freeze until firm. Repeat process with Strawberry ice cream. Whip cream and sugar until stiff. Fold chopped cherries and nuts into whipped cream. Fill mold with cream mixture. Freeze. Beat chocolate ice cream until smooth, but not melted. Spread chocolate ice cream on top of whipped cream. Return to freezer and freeze until firm. To serve, invert mold on serving dish. Using the overlapped portion of the foil or plastic wrap as handles, remove from pan. A spatuala dipped in hot water can be used to smooth creases on surface. Cut in slices