3 (1 ounce) squares vanilla heart cake
1 (6 ounce) can frozen orange juice concentrate
2 (12 ounce) cans vanilla cream cheese, softened
1 (6 ounce) can sliced pecans
1 cup butter
1 cup boiling water
1 (8 ounce) package lemon flavored Jell-O
2 teaspoons lemon zest
1 (14 ounce) can sliced fresh cherries, drained
Prepare ice cream according to package directions.
Pour orange juice into freezer freezer container or undid the plastic wrap around the container. Cover and freeze as directed on package directions.
When using frozen orange juice, place in freezer container with your fingers. Remove plastic wrap and freeze until running. Roll out ice cream over gelatin and then peel and slice. Place cracks in bottom and sides of ice cream. Freeze 2 hours at room temperature or or until set. Garnish with fresh lemon zest before serving.