1 (10 3/4 oz.) frozen pound cake, thawed
1 (8 oz.) pkg. cream cheese, softened
2 c. thawed whipped topping with real cream
1/3 c. semi sweet chocolate pieces, melted
1/2 c. diced mix candied fruit

Split pound cake lengthwise into 3 layers. Combine cream cheese and whipped topping, mixing gently until well blended. Reserve 2/3 cup cream cheese mixture; stir in chocolate. Fold in fruit into remaining cream cheese mixture. Spread 2 layers with fruit mixture; stack. Top with remaining layer; frost with chocolate mixture. Chill. Garnish with candied fruit or cherries. Serves 8 to 10.

Make Ahead: Prepare as directed. Wrap securely; freeze. When ready to serve, thaw, wrapped in refrigerator.