Recipe Method

1. Build up the sides of a 20cm spring form cake tin, by lining the inside with clear acetate plastic.
2. Slice each fruit cake into 2 rounds
3. Place the bottom layer into the tin.
4. Spoon over the chocolate ice cream and top with another layer.
5. Repeat with the caramel ice cream and the vanilla ice cream and end with the strawberry layer. You may have to freeze the cake in-between each layer of ice cream for an hour or 2 to avoid the cake melting.
6. Freeze overnight
7. Remove the cake from the tin and place on a serving plate. Drizzle over the melted chocolate and refrigerate for another 2 hours
8. Remove from the fridge and top with mince pies, whipped choc malt balls, strawberries and raspberries.
9. Serve immediately.