Breyers® Cherry Chocolate Ice Cream Cake

Preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.

Prepare brownie mix according to package directions for cake-like method; pour into prepared pan. On wire rack, cool completely.

Lift brownie from pan using foil; remove foil, then cut brownie crosswise into 3 equal sections. On 18 x 24-inch piece heavy-duty aluminum foil, top 1 brownie section with 1/2 of the Breyers® Cherry Vanilla; repeat, then top with remaining brownie. Press gently to form even layers. Wrap cake tightly in foil, then freeze 4 hours or overnight.

To serve, let cake stand 10 minutes, then cut crosswise into 8 equal slices. Cut each slice diagonally in half, then stand on dessert plates and drizzle with cherry ice cream topping. Garnish with cherries. Serve immediately.