2 qt. vanilla ice cream
1 qt. cherry-vanilla ice cream
2 (9 inch) yellow cake layers (made from cake mix)
1 (16 oz.) jar cherry preserves
1 pt. heavy cream (or whipped cream)
Red cherries & decorettes
Chopped nuts, optional

Soften ice cream 1 quart at a time in a chilled bowl. Spread each quart into a foil-lined layer cake pan. Freeze until firm.

Split each yellow cake layer in half to make 4 thin layers. Place one layer on a plate, unmold vanilla ice cream layer on top, spread 1/3 of cherry preserves over ice cream and top with another cake layer. Repeat with remaining cake layers and vanilla ice cream. Freeze.

When double layers are frozen, place one of them on a serving plate. Unmold cherry vanilla ice cream on double layer. Top with remaining double layer. Refreeze until firm.

Whip heavy cream in medium-size bowl until stiff. Spread thickly on top and side of cake. Sprinkle side of cake with decorettes. Pipe a ring of cream on top of cake and a border of cream around bottom of cake. Fill ring with cherry preserves. Decorate with cherries and nuts.