1 package (10.75 oz.) frozen prepared pound cake or angel food cake, thawed (I used pound cake)
1 container (1.5 qt.) your favorite Breyers® All Natural Ice Cream, slightly softened (I used Kemp's New York Vanilla ice cream)
3/4 cup hot fudge topping (room temperature)
1 container (8 oz.) frozen whipped topping, thawed
1 jar (7-1/2 oz.) marshmallow cream
4 pieces thin red licorice (I thought I bought the thin red licorice, but I got home and found it was not; it worked anyway)
Red decorating gel
1 cup flaked coconut
1/2 tsp. green food coloring
1/4 tsp. water
Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.
Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
Scoop 1/2 of the Breyers® All Natural Ice Cream into bowl (I filled the bowl about halfway), pressing to form an even layer.
Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap.
Spoon whipped topping into large bowl. Whisk in marshmallow cream until smooth. Frost cake with marshmallow mixture.
For Baseball Decorations, arrange licorice for "seams". Add "stitches" along seams using decorating gel.
Combine coconut, food coloring and water in resealable plastic bag until coconut turns green. Sprinkle around cake for "grass".