1 can red, sour pie cherries, drained
1/4 c. sugar
2 pts. vanilla ice cream, softened
2 tbsp. cherry liqueur

Sweeten drained cherries with 1/4 cup sugar. Allow to stand 2 to 3 hours. Line 2 round cake tins with aluminum foil, allowing foil to extend over edges. Stir 1 tablespoon cherry liqueur into each pint softened ice cream. Turn 1 pint ice cream into each cake pan. Sprinkle drained cherries over each ice cream layer. Freeze.

CAKE LAYER:

Prepare 1 box chocolate layer cake according to directions on box. Cut each layer into halves, making 4 layers. Place 3 layers on waxed paper and prick each lightly with fork.

SYRUP:

1/2 c. sugar
3/4 c. cold water
1/4 c. cherry liqueur

Bring to boil over low heat. Boil 10 minutes. Cool, stir in liqueur. Sprinkle each layer with syrup evenly. Let rest 5 minutes (1/4 cup syrup for each layer.

TO ASSEMBLE ICE CREAM CAKE:

On serving plate, place layer of cake. Top with layer of ice cream; second layer of cake, second layer ice cream, third layer of cake. Frost with Cool Whip. Return to freezer until serving time.