Dreamy Cherry Torte

Directions

• 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, in a large bowl, beat the cream cheese, butter and extract 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.