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1
Unwrap the ice cream sandwiches, one at a time, keeping the remaining ones in the freezer.
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2
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3
Cut 12 ice cream sandwiches in half, vertically.
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4
Leave two uncut for now.
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5
Place in a container, and return to freezer, to keep them from melting.
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6
Take the vanilla ice creams out of the freezer, to thaw slightly.
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7
Mix the cookie crumbs with the melted butter, set aside.
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8
Grease a 10 inch springform cake pan with butter.
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9
Cut a rectangular strip of parchment paper, 34 inches long x 3 inches high, to fit inside the cake pan to line the sides.
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10
Press the cookie/butter crumbs on the bottom of the pan.
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11
Take out the cut up ice cream half from the freezer, and arrange vertically against the sides of the pan, forming chocolate and vanilla stripes.
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12
Fill in gaps with additional vanilla ice cream.
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13
Place the 1 1/2 quart of vanilla ice cream into a bowl, and mush slightly with a spoon to even out its consistency.
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14
Form a vanilla layer, by spooning the vanilla ice cream over the cookie crumbs.
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15
Smooth it out.
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16
Prepare the vanilla with black cherries ice cream as above.
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17
Spoon over the vanilla layer, and smooth it out.
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18
Remove the one unwrapped ice cream sandwich and cut vertically, into 1/2 inch thick slices.
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19
Decorate the top of the cake with these slices, to create a design.
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20
Cover the cake with a foil parchment paper, and foil wrap, and return it to the freezer.
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21
Remove from the freezer 10 minutes before serving, for easier handling.
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22
Before serving, unwrap the cake, open the spring form, and remove sides, peel off the parchment paper from the sides.
