Frozen Neapolitan Delight - cooking recipe

Ingredients

1 (12 oz.) pkg. frozen pound cake
1 pt. Neapolitan brick ice cream
1 (4 1/2 oz.) pkg. frozen whipped topping, thawed
14 pecan halves
8 maraschino cherries

Preparation

Cut pound cake lengthwise into 2 equal layers.
Place one layer on an 18-inch square sheet of heavy-duty Reynolds Wrap.
Cut ice cream brick lengthwise into 2 equal slices and place on cake layer.
Top with second cake layer.
Frost top and sides with whipped topping.
Decorate with pecans and cherries.
Place on foil in freezer for about 2 hours.
Remove from freezer.
Bring foil up; double fold over top and fold in ends.
Return to freezer until ready to serve.