Cherry Torte

1 10 3/4 ounce loaf frozen pound cake -- thawed
1 pint cherry ice cream -- softened
6 ounces cream cheese -- softened
1/4 cup butter or margarine -- softened
1 teaspoon almond extract
3 cups confectioners' sugar
1/4 cup chopped pecans
maraschino cherries -- optional

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. For frosting, beat cream cheese, butter and extract in a mixing bowl until smooth. Gradually add sugar; beat until fluffy. Set aside 1/2 cup.

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. 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.