NO BAKE POUNDCAKE WITH FLUFFY WHIPPED CREAM

NO BAKE POUNDCAKE WITH FLUFFY WHIPPED CREAM
MAKES: 12 SERVINGS

This is a round shaped cake with ice cream in the center of it and whipped cream as the icing, yummy.

16 oz pkg poundcake
2 pints strawberry ice cream
1 pint pistachio ice cream
green food coloring
1/4 cup shelled unsalted pistachio nuts, chopped
2 tbs rum
2 1/2 cups heavy cream
3 tbs sugar

Cut poundcake in half horizontally. Place cake pieces on surface with 1 long side of each touching. Invert 2 1/2 quart bowl over cake pieces. Trim edges. Let strawberry ice cream stand at room temp 10 min. Line 2 1/2 quart bowl with enough plastic to overhang. Spread strawberry ice cream in bottom and around sides of bowl. Cover with plastic wrap, freeze 1 hour. In another bowl, soften pistachio ice cream, tint with food coloring, stir in pistachio nuts. Remove wrap from strawberry ice cream, pack pistachio mixture into center. Brush cut sides of cake pieces with rum, place over ice cream. Cover with plastic wrap, freeze 4 hours. TO UNMOLD CAKE: Uncover, place chilled serving plate over it, invert. Remove plastic wrap. Return to freezer. Beat cream with sugar until stiff peaks form. Transfer whipped cream to pastry bag fitted with large star tip. Starting at bottom, pipe rosettes all around ice cream and cake. Freeze until ready to serve.Let stand at room temp to soften slightly before serving.*