Frozen Neapolitan Delight

1 (12 ounce) package frozen pound cake
1 pint neapolitan ice cream (brick)
1 (4 1/2 ounce) package frozen whipped topping
14 pecan halves
8 maraschino cherries

 

Cut pound cake lengthwise into 3 equal layers. Place one layer on an 18" square sheet of heavy duty foil wrap. Cut ice cream brick lenghtwise into 2 equal slices and place on cake layer. Repeat with second ice cream brick and cake layer. (finish with cake layer).

Frost top and sides with whipped topping. Decorate with pecans and cherries.

Place 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.