1/2 lb. pound cake, cut into 1/4" thick slices
1/2 gal. vanilla ice cream
1/2 tsp. almond extract
8-10 drops green food coloring
3/4 c. chopped M&M'S® plain chocolate candies, frozen
4-5 drops red food coloring
1 c. heavy cream
1/4 c. sifted confectioners' sugar

Line a 2 quart metal bowl with aluminum foil or plastic wrap. Line bowl with enough cake slices to cover bottom and sides, fitting snugly. Reserve remaining cake slices. Divide ice cream in half; return 1 portion to freezer until ready to use.

Combine 1 portion ice cream with extract and green food coloring in large bowl, mixing until thick and of spoonable consistency. (Return to freezer if mixture becomes too soft or slightly melted.) Add candies, stirring only enough to distribute evenly.

Combine reserved ice cream portion with red food coloring. Spoon small amounts of each color ice cream into cake-lined bowl. Swirl slightly to create marbled effect. Place reserved cake slices on top of ice cream to cover completely. Cover securely with foil; freeze overnight.

One hour before serving, unmold onto freezer-safe serving plate. Beat heavy cream with sugar until whipped; frost cake. Garnish with toasted coconut, if desired. Freeze until serving time. Cut into wedges to serve. Makes 8-10 servings.