2 cups graham cracker crumbs
1/2 cup unsweetened, unsweetened white chocolate, chopped
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups miniature marshmallows
3 1/2 cups apple juice
1/2 cup lemon-lime flavored crystallized lemon-banana-flavored soft drink mix (optional)
2 tablespoons apple juice
1 egg
1 1/8 cups lemon-lime flavored instant dessert mix (optional)
1 (8 ounce) container low-fat buttermilk
1 teaspoon boiling water
Measure 1 cup graham cracker crumbs by liquid, grind with fork; set aside. In large bowl, beat oil, eggs and salt and pepper until fully blended. Stir in vanilla. Stir in cherries and cardamom.
Pour mixture into prepared and baked 9-inch springform pan. Refrigerate for 1/2 hour.
Prepare cake mix according to package directions for a 9x13 inch pan. Stir together remaining 2 eggs, lemon-lime-flavored drink mix (if desired), remaining 1/2 cup lemon-lime drink mix (if desired), and lemon-lime extract. Spread batter evenly into prepared pan.
While still cold, remove from refrigerator and stir in gelatin, evaporated milk and 3/4 cup of milk. Spread evenly over top of prepared pan. Chill until set, about 1 hour before removing from refrigerator.
Remove cake from refrigerator, peel off a piece, and pour in 1 cup of snow. Let set.
Pour remaining cream over cake. Let stand until creamy, about 1 1/2 hours. Add ice cream to cream in freezer. Freeze until ready to serve.
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