Rainbow Ice Cream Cake

Crust
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
1/4 cup finely chopped sugar-coated chocolate candies

Combine crumbs, sugar and butter; mix well. Press onto bottom of 8 or 9-inch springform pan. Sprinkle 1/4 cup chopped candies over crust. Bake at 350 degrees F for 10 minutes. Cool thoroughly, freeze.

Filling
1/2 gallon vanilla ice cream
Green, red and yellow food coloring
4 teaspoons grated orange rind or 3/4 teaspoon orange extract
3/4 cup chopped sugar-coated chocolate candies (frozen)

Divide ice cream into thirds; return 2 portions to freezer until ready to use. Combine 1/3 portion ice cream and 10 drops green food coloring in large bowl; mix well. Spoon over crust, freeze about 30 minutes or until firm.

Combine 1/3 portion ice cream, 7 drops red food coloring and 14 drops yellow food coloring; mix well. Add orange rind and 3/4 cup chopped candies; mix well. Spoon over green layer, freeze about 30 minutes or until firm.

Combine 1/3 portion ice cream and 10 drops yellow food coloring; mix well. Spoon over orange layer. Cover securely with foil; freeze overnight.

Remove from freezer 5 to 10 minutes before serving. Remove rim from springform pan. Cut into wedges to serve.

Makes 1 (9-inch) ice cream cake.