1 pkg. (12 oz.) frozen pound cake
1 pt. Neapolitan brick ice cream
1 pkg. (4 1/2 oz.) frozen whipped topping, thawed
14 pecan halves
8 maraschino cherries
Heavy duty aluminum foil

Cut pound cake lengthwise into 2 equal layers. Place one layer on an 18 inch square sheet of 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. (Takes less than 5 minutes to make.) Place uncovered 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.