Ingredients

　　12 slices store-bought pound cake (each 1/4 to 1/2 inch thick)

　　1 pint chocolate ice cream

　　1 pint pistachio ice cream

　　1 pint strawberry or cherry ice cream

　　Chocolate sauce

　　Using a round cookie cutter or small can, trim the sliced pound cake into disks. Layer, starting with a slice of pound cake, then a small scoop of chocolate ice cream, a slice of pound cake, then pistachio ice cream, a slice of pound cake, and strawberry ice cream, finishing with a slice of pound cake to form spumoni towers. Individually wrap and freeze to set. To serve, place on a rack set over a baking sheet, and pour sauce over top to cover. Transfer to dessert plates and serve.

　　Rachael Ray's Look + Cook