- 1 Paula Deen's Never-Fail Pound Cake, cut into 12 slices each about 1/2 inch thick
- 1 pint each chocolate ice cream
- 1 pint pistachio ice cream
- 1 pint strawberry/cherry ice cream
- Chocolate sauce
Using a round cookie cutter or small can, trim sliced pound cake into discs. Layer small scoops of chocolate, strawberry/cherry and pistachio ice cream with sliced cake to form spumoni towers. Individually wrap and freeze to set.
To serve, place on rack, pour sauce over top to cover. Transfer to dessert plate and serve.