1

Wrap the cake in plastic wrap and place in freezer for about 30 minutes.

2

Let ice cream stand at room temperature for about 20 minutes.

3

Slice frozen cake horizontally into 4 equal layers (using a bread knife). Place bottom cake layer on desired serving plate. Spread layer with vanilla ice cream, leaving ½" border around the edge. Top with the second cake layer and repeat layers with strawberry ice cream, cake layer, chocolate and remaining cake layer.

4

Wrap the cake in plastic wrap and freeze at least 8 hours, or overnight.

5

When ready to serve, prepare frosting: Beat the whipping cream on high speed until foamy; gradually add sugar and vanilla, beating until stiff peaks form.

6

Remove cake from freezer and spread frosting on cake. Sprinkle with almonds. Slice to serve.