Total Calories: 492
Prepare cake according to package directions for two 9-inch layers. Cool. Set one layer aside for another use. Slice second layer in half horizontally to make two thin layers.
Line one 9 x 1-inch round cake pan with plastic wrap. Pack in ice cream, smoothing top. Spread with 3/4 cup of the cherry preserves. Top with one thin cake layer. Cover and freeze until firm.
Invert frozen cake and ice cream layer onto a freezer-proof serving plate. Remove plastic wrap from ice cream surface. Spread top with remaining 3/4 cup preserves. Top with remaining thin cake layer. Cover and freeze until firm.
In a small mixer bowl at medium speed, beat whipping cream, powdered sugar, vanilla and almond extract until soft peaks form. Frost frozen cake, piping a decorative design if desired.
Place in refrigerator 30 minutes before serving or freeze up to 4 days, wrapping in foil after whipped cream is frozen. If frozen, uncover and place in refrigerator 30 minutes before serving.
Garnish with chopped pecans or chocolate curls if desired.
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