In a blender, combine three scoops of the vanilla ice cream with the blue curaçao. Blend until smooth. Divide among two tall glasses and freeze them until firm.
Combine the remaining ice cream with 2 oz Mozart White Chocolate Liqueur in a blender. Blend until smooth. Divide among the frozen glasses on top of the blue layer. Place back in the freezer and freeze until firm.
Combine the raspberry sorbet with 1 oz Mozart White Chocolate Liqueur in a blender. Blend until smooth. Divide evenly between the frozen glasses, creating a third layer. Freeze until firm.
When ready to have, top with whipped cream and sprinkles. Cheers!