Recipe

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• 1 loaf (10-3/4 oz) frozen lb cake, thawed
• 1 pint cherry ice cream, softened
• 2 packages (3 oz each) cream cheese, softened
• 1/4 cup butter, softened
• 1 tsp 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. Yield: 8 servings.