Place 1 cake layer on cake circle; spread with 1 1/2 cups whipped ice cream. Top with remaining cake layer. Using whipped ice cream, ice cake smooth. Half fill disposable decorating bag fitted with tip 1M with whipped ice cream. Pipe ice cream rosettes around top cake edge. Freeze until firm, 6 hours or overnight. Remove cake from freezer 10 minutes before serving. Fill center of cake with bananas, pineapple and cherries; arrange additional cherries around bottom edge of cake.