Layered Ice Cream Dessert
|Dark sweet pitted cherries||16 Ounce, canned, drained|
|Bourbon||1⁄4 Cup (4 tbs)|
|Macaroon crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Vanilla ice cream||1⁄2 Gallon, softened|
|Raspberry sherbet||64 Ounce, softened|
Combine cherries and bourbon in a large mixing bowl, cover and refrigerate overnight.
Remove cherries from bourbon; set cherries aside.
Add crumbs to bourbon, mixing until all liquid is absorbed.
Stir in pecans, cherries, and vanilla ice cream.
Spread half of ice cream mixture in a chilled two-piece 10-inch tube pan.
Return both portions of ice cream mixture to freezer for 30 minutes.
Spread raspberry sherbet evenly over ice cream in tube pan, freeze 30 minutes.
Top with remaining ice cream mixture, freeze until firm.
Let stand at room temperature 10 minutes before serving.
Remove outer portion of tube pan, and slice.