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

Cut pound cake lengthwise into 2 equal layers. Place one layer on an 18" 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 about 2 hours, or until topping is frozen hard. Remove from freezer. Bring foil up, double fold over top and fold in ends. Return to freezer until ready to serve.