Frozen Neapolitan Delight
Ingredients
- 1 package (12 oz.) frozen pound cake
- 1 pint Neapolitan brick ice cream
- 1 package (4 1/2 oz.) frozen whipped topping thawed
- 14 pecan halves
- 8 maraschino cherries
- Heavy Duty Reynolds Wrap
Directions
- 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 on foil 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 till ready to serve.