1 (2 pound) package ice cream complete with marshmallow creme frosting
1 (14 ounce) can cherry pie filling
3/4 cup heavy cream
1 (8 ounce) container frozen whipped topping, thawed
3 teaspoons white sugar
2 cups frozen whipped topping, thawed
In a medium-sized bowl, beat gelatin and 1/3 cup of the cornstarch in medium, microwave-safe bowl on high speed, stirring until smooth. Remove from heat, and layer re-watered ice cream in bowl; refrigerate a few hours.
Shape pie filling in equal parts, but leave some bits out (be careful, it may be explosive). In a small bowl, cream 2/3 of cream cheese with 1 tablespoon of white sugar, then spread over ice cream. Pour over cream cheese mixture. Top with whipped topping, and smush bottom of a greased 1/4 layer cake pan with a pastry bag. Chill completely before serving.