Frozen Raspberry Pistachio Terrine

Place ice cream and sorbet in refrigerator until slightly soft, about 15 minutes.

Meanwhile, coat a 9-inch loaf pan with cooking spray. Cut a piece of parchment paper 9 inches wide and 15 inches long. Fit paper into pan so that paper hangs over the long sides of the pan. (Crease paper with the blunt end of a knife so it fits in neatly.)

Randomly fill pan with 2- to 3-tablespoon scoops of ice cream and sorbet, using a different spoon for each and occasionally pressing lightly with backs of spoons to remove air pockets. As you fill the pan, periodically pause to sprinkle and drizzle in some of the 1/2 cup pistachios and raspberry jam. (You should use all the pistachios and jam by the end, and end with a layer of ice cream.) Tap the pan on the counter a few times before covering with plastic wrap. Freeze until solid, at least 8 hours or up to 5 days.

To serve, remove plastic and run a thin knife or spatula along short ends of pan. Invert onto a chilled serving platter and remove paper. Decorate with raspberries, additional pistachios and meringues.