1 (#2) can pineapple slices (reserve syrup)
1 box lady fingers
1 1/2 qt. softened ice cream
Maraschino cherries

Drain pineapple slices - reserve syrup. Arrange 9 slices on bottom of 9 inch square pan. Starting with 16 split lady fingers, cut enough of them in half to stand up around sides of pan. Fill with ice cream. Then cover ice cream with remaining lady fingers. Sprinkle pineapple syrup over top and sides of cake. Freeze until firm. Turn out and garnish with cherries.