>From the Epicurious website...
~~~~~ DULCE DE LECHE ICE CREAM CAKE serving size Makes 16 servings ingredients 5 whole graham crackers, broken up 1/3 cup toasted hazelnuts 1 tablespoon plus 1/3 cup sugar 1/8 teaspoon salt 5 tablespoons unsalted butter, melted 4 pints dulce de leche ice cream 2 pints strawberry sorbet 2 1/2 pounds strawberries, sliced Purchased caramel sauce (optional) preparation Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely. Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream.. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week. Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes. Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired. -- Rhonda G in Missouri .