Make a nice, round ball of  vanilla ice cream using the ice cream scoop and place it on a dessert plate.  Put an ice cream cone on top of the ball of ice cream.  Use a #104 tip and make a ruffle at the base of the cone (the part that touches the hat) all around the outter edge.  Use M&M's for the eyes, a red gumdrop for the nose and a pieces of gumdrop cut to form the mouth.

Slice a banana in half lengthwise.  Place both pieces on a dessert plate.  Place scoops of three different flavored ice cream on top of the banana slices.  Squirt whipped cream from a can over all three scoops of ice cream.  Put chopped on top of one of the whipped cream covered scoop, sprinkles over another scoop and minced maraschino cherries on top of the third scoop.

Bake a chocolate cake in a jelly roll pan.  Cut out circles of cake.  Place one circle on each dessert plate.  Spread chocolate pudding over the top of the circle.  Place a ball of ice cream on top of the pudding.  Pour chocolate syrup over the top of the ball of ice cream so that it drizzles down the sides of the ice cream and onto the pudding.  Top with whipped cream and a maraschino cherry.

Mix softened ice cream with pieces of left-over chocolate cake.  (See Flying Saucer dessert, above).  Press into plastic, toy-shaped molds.  Chill in freezer.  Remove from freezer and the mold.  Place the frozen mixture on a dessert plate.  Make a zig-zag or shell border of buttercream frosting all around the bottom edge of the ice cream cake molded dessert.  Serve.

Wash a brand new frisbee in hot soapy water.  Rinse well.  Dry with a clean cloth.  Place a brownie in the Frisbee.  Put a ball of vanilla ice cream on top of the brownie.  Drizzle chocolate syrup on top of the ice cream.  Top with whipped cream, chopped nuts and a maraschino cherry.  Serve.