Peppermint Ice Cream Patty Cakes with Triple Fudge-Nut Sauce

Peppermint Ice Cream Patty Cakes:
1 quart peppermint ice cream, softened
1 bakery pound cake, sliced into eight slices
Triple Fudge-Nut Sauce

Spread softened scoop of ice cream over pound cake. Freeze.

When ready to serve, remove from freezer, and top with warm Triple Fudge-Nut Sauce.

Serves 8.

Triple Fudge-Nut Sauce:
1 (12 ounce) jar premium hot fudge sauce
1/2 cup chopped pecans
1/2 cup cashews
Maraschino cherries
Whipped cream

Heat oven to 350 degrees F.

In a shallow baking pan, combine nutmeats. Toast the nuts, stirring at least once, for about 6 to 8 minutes.

In a small saucepan, combine sauce and trio of nuts; stir until combined. Serve warm over Peppermint Ice Cream Patty Cakes.