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 red bottled cherries
Heavy duty aluminum foil

Cut pound cake lengthwise into 2 equal layers. Place one layer on an 18 inch square sheet of aluminum foil. Cut ice cream brick lengthwise into 2 equal layers and place on cake layer, alternating cake and ice cream. Frost top and sides with whipped topping. Decorate with pecans and cherries.

Place on foil in freezer for 2 hours or until topping is hard. Remove from freezer; bring foil up, double fold over top and fold in ends. Return to freeze until ready to serve.