1.Prepare cake mix according to directions on the packet. Grease and line base of 22cm round cake pan, spread mixture into prepared pan and bake in a 180°C (160°C fan-forced) preheated oven for 40 minutes or until cooked when tested with a skewer. Turn cake onto a wire rack to cool.
2.Line a 6-cup capacity pudding basin or bowl with foil and place in the freezer to chill.
3.Place vanilla ice-cream into a bowl, allow it to soften slightly then stir in pistachios and Crème de Menthe. Spoon the pistachio ice-cream into the foil-lined basin and use the back of a metal spoon to spread it over the base and up the sides leaving the centre hollow. Cover with plastic wrap and return to the freezer for 2 hours.
4.Place strawberry ice-cream in a bowl, allow it to soften slightly then stir in glacé cherries. Remove pudding basin from freezer and fill the hollow with strawberry ice-cream mix. Trim pistachio ice-cream level to the level of the strawberry centre and smooth the top. Cover with plastic wrap and return to freezer overnight.
5.Trim the rounded top from chocolate cake and place the cake, cut-side down, onto a serving plate.
6.Remove ice-cream pudding from freezer, turn onto cake base then carefully un-mould and remove foil. Cover with whipped cream and serve straightaway.
Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving.Note