Instructions: Spread a 1/2-inch-thick layer of ice cream into bottom and up sides of a plastic wrap-lined 2-quart bowl. Cover and freeze 2 hours.

Drain cherries and pineapple; chop cherries. Pat fruit dry with paper towels.

Combine fruit, 1 cup pecans, and vanilla, tossing to coat.

Beat 1 cup whipping cream and 1 tablespoon sugar at high speed with an electric mixer until stiff peaks form. Fold in fruit mixture; spread evenly over ice cream layer. Cover and freeze 8 hours.

Remove from freezer; let stand 20 minutes. Invert Cassata onto a cold serving dish. Let stand 10 more minutes.

Beat remaining 1 cup whipping cream and remaining 1 tablespoon sugar until stiff peaks form. Drizzle Cassata with chocolate sauce; dollop with whipped cream. Garnish, if desired, and serve immediately.

If preparing ahead, remove Cassata from bowl, and return to freezer until ready to serve. Let stand 30 minutes before serving. Top with chocolate sauce and whipped cream; garnish if desired.

This recipe yields 8 servings.

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