Frozen Asset - cooking recipe

Ingredients

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

Preparation

Cut frozen pound cake lengthwise into 2 equal layers.
Place one layer on a large sheet of heavy-duty Reynolds wrap.
Cut 1 pint brick lengthwise into two slices and place on cake.
Top with second layer.
Wrap tightly in oil and freeze for half an hour. Remove from freezer.
Unfold foil.
Frost top and sides with one 4 1/2 ounce carton frozen whipped topping (thawed).
Arrange pecan halves and maraschino cherries on top.
Replace in freezer until topping is hard.
Remove double fold foil over top, close to food. Fold ends to make airtight seal.
Return to freezer.
Ready when frozen.