4 slices pound cake or angel cake
4 drained canned pear halves
Chocolate syrup
4 maraschino cherries

FILLING:

2 c. Cool Whip
8 oz. cream cheese, soft
1/2 c. cream de cacao

Cut cake in half and spread with filling between layers and on top and sides. Lay drained pear half (cut side down) on top of cake. Pipe filling with a rosette tube to decorate top and edges. Drizzle with chocolate syrup, top with a cherry, and chill several hours or overnight.