Directions:

Spoon ice cream into chilled 2-cup bowl or mold, packing it firmly with back of spoon. Cover with plastic wrap or aluminum foil; freeze at least one hour or until firm. Prepare brownie mix according to package directions; stir in 1/2 cup of walnuts.

Bake as directed. Cool completely on wire rack.

To serve, remove ice cream from freezer. Dip bowl in lukewarm water for five seconds. Cut around edge of ice cream with knife and invert onto center of brownie.

Pour Sundae Syrup over ice cream; garnish with remaining chopped walnuts and cherries.

Let stand five minutes at room temperature for easier slicing.