1 pint chocolate ice cream 1 loaf frozen all butter poundcake, thawed, cut in 20 slices, stacked and cut diagonally into triangles 14 snack size Reese's peanut butter cups, cut in quarters 2 pints vanilla ice cream 1/2 cup cherry preserves 1/2 cup creamy peanut butter
Line a metal bowl with plastic wrap, letting wrap extend above bowl to cover top when filled. Let chocolate ice cream sit at room temp 10 min. to soften slightly. Place 12 cake triangles in bowl, points to center. Continue lining bowl with 14 triangles, press cake pieces together. Chill in freeze 15 min. Spread a layer of chocolate ice cream in bowl, press peanut butter cups into ice cream. Freeze 30 min. or until firm.
Let 1 pint vanilla ice cream sit at room temp to soften slightly. Spread in a thick layer over peanut butter cups, top with a layer of preserves. Freeze 30 min. or until firm. Soften remaining vanilla ice cream, put this ice cream into a bowl and stir in peanut butter. Pack into center of mold. Top with remaining cake, points toward center. Press down gently and fold plastic wrap over top to cover. Freeze 3 hours or until firm.
BEFORE SERVING---Unwrap top, invert ice cream onto serving platter, remove plastic wrap. Pipe sweetened whipped cream around base and a swirl on top. SPRINKLE WITH COARSELY CHOPPED HONEY ROASTED PEANUTS AND 2 MARASCHINO CHERRIES WITH STEMS. Makes 16 Servings
