Neapolitan Ice Cream Cake with Hot Fudge Sauce

For the ice cream cake, place the cookies in the food processor and pulse until coarsely ground. Add the butter and salt and continue to pulse until well combined. Pour the crumb mixture into an 8 x 8-inch baking pan. Using the bottom of a measuring cup, evenly pack the crust into the bottom of the pan.  

Place the chocolate ice cream into a mixing bowl and mix with a wooden spoon to soften. Pour the ice cream on the crust and spread into an even layer. Place the baking dish into the freezer to harden for 10 minutes. Repeat with the strawberry ice cream, followed by the vanilla ice cream, being sure to freeze for 10 minutes between each layer.  

Cover the pan with plastic wrap and freeze for at least 2 hours before serving.  

For the hot fudge sauce, heat the cream in a small saucepan. When the cream just begins to bubble, remove from the heat and add the chocolate chips, brown sugar, corn syrup, cocoa powder, vanilla and salt. Whisk until smooth. Serve immediately or reheat as necessary.  

A half hour before you're ready to serve, remove the baking pan from the freezer to the fridge (this will help it thaw evenly) and reheat the hot fudge over low heat, if needed.   

To serve, cut the ice cream cake into squares. Top each piece with hot fudge, a dollop of whipped cream, a sprinkle of nuts and a cherry.