Dreamy Cherry Torte

• 1 loaf (10-3/4 ounces) frozen pound cake, thawed
• 1 pint cherry ice cream, softened
• 6 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon almond extract
• 3 cups confectioners' sugar
• 1/4 cup chopped pecans
• Maraschino cherries, optional

1. With a serrated knife, slice pound cake horizontally into two layers. Place bottom layer on a freezer-safe serving platter; spread with ice cream. Replace cake top; cover and freeze for at least 3 hours.
2. For frosting, in a large bowl, beat the cream cheese, butter and extract until smooth. Gradually add sugar; beat until fluffy. Set aside 1/2 cup.
3. Remove torte from freezer; frost the top and sides. Cut a small hole in the corner of a plastic or pastry bag; insert a #20 star tip. Fill bag with reserved frosting; pipe around the bottom edge of torte. Cover and freeze for at least 1 hour.
4. May be frozen up to 3 months. Remove from the freezer 10 minutes before serving. Sprinkle with pecans. Garnish with cherries if desired.

frozen pound cake, cherry ice cream, cream cheese, butter, almond, sugar, pecans, maraschino cherries

Taken from www.tasteofhome.com/recipes/dreamy-cherry-torte/ (may not work)