Rainbow Ice Cream Cake

Yield: 1 (9 inch) ice cream cake

Ingredients

Crust

• 1 cup Graham cracker crumbs
• 3 tablespoons granulated sugar
• 3 tablespoons butter, melted
• 1/4 cup finely chopped sugar-coated chocolate candies

Filling

• 1/2 gallon vanilla ice cream
• Green, red and yellow food coloring
• 4 teaspoons grated orange rind or 3/4 teaspoon orange extract
• 3/4 cup chopped sugar-coated chocolate candies (frozen)

Instructions

Crust

1. Combine crumbs, sugar and butter; mix well. Press onto bottom of a 8 or 9 inch springform pan. Sprinkle 1/4 cup chopped candies over crust.
2. Bake at 350 degrees F for 10 minutes. Cool thoroughly; freeze.

Filling

1. Divide ice cream into thirds; return 2 portions to freezer until ready to use.
2. Combine 1/3 portion ice cream and 10 drops green food coloring in large bowl; mix well. Spoon over crust; freeze for about 30 minutes or until firm.
3. Combine 1/3 portion ice cream, 7 drops red food coloring and 14 drops yellow food coloring; mix well.
4. Add orange rind and 3/4 cup chopped candies; mix well. Spoon over green layer; freeze for about 30 minutes or until firm.
5. Combine 1/3 portion ice cream and 10 drops yellow food coloring; mix well. Spoon over orange layer. Cover securely with foil; freeze overnight.
6. Remove from freezer 5 to 10 minutes before serving.
7. Remove rim from springform pan.
8. Cut into wedges to serve.