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1
Remove the ice cream from the freezer about 10 to 15 minutes before beginning, to let it soften.
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2
Line a 9-by-5-inch loaf pan with plastic wrap, letting about 3 or 4 inches hang over each edge.
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3
Put the graham crackers in the bowl of a food processor, and pulse to make fine crumbs.
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4
Pour the crumbs into a medium bowl, drizzle with the rum or cherry juice, and add the pistachios.
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5
Toss to combine and moisten the crumbs with the rum or juice.
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6
Sprinkle about a third of the crumbs in an even layer in the bottom of the loaf pan.
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7
Spread the pistachio ice cream on top in a flat, even layer.
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8
Sprinkle with half of the chopped drained cherries, then layer on another third of the crumbs.
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9
Spread the vanilla ice cream on top of the crumbs in a flat, even layer.
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10
Sprinkle with the remaining crumbs, then the remaining cherries.
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11
Spread the strawberry ice cream on top in a flat, even layer.
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12
Cover the top of the ice cream with the overhanging plastic wrap, and freeze overnight, or until firm throughout.
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13
To serve: Let the spumoni sit out of the freezer for about 5 minutes.
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14
Unwrap, and cut into slices with a serrated knife dipped in hot water.
