Ingredients
4 cups graham cracker crumbs (about 32 squares)1/2 cup sugar1/2 cup butter, melted1 pint vanilla ice cream, softened1 pint chocolate ice cream, softened1 pint strawberry ice cream, softened
Preparation
Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar and butter; press one fourth of the mixture into the pan. Freeze for 15 minutes.
Spread vanilla ice cream over crumbs. Sprinkle with another fourth of crumbs; press down gently. Freeze for 45-60 minutes or until firm.
Spread with chocolate ice cream. Sprinkle with another fourth of the crumbs; press down gently. Freeze until firm. Spread with the strawberry ice cream, then top with the remaining crumbs (pan will be very full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months.
Remove from the freezer 10 minutes before serving. Using the foil, lift cake from pan; discard foil. Cut cake with a serrated knife.
