Pour 2 cups cold milk into mixing container. Pour Custard Sauce Mix (7.05 oz) and cocoa powder into milk while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is thick. Set aside.
Pour 3 cups cold milk into chilled mixing bowl. Pour in contents of Non-Fat Whip Topping Mix into bowl. Mix thoroughly on low speed, stop mixer and scrape sides of bowl if necessary to assure all powder is completely dissolved. Mix on high speed for 4 minutes until topping forms stiff peaks.
Pour chocolate custard sauce into whipped cream mixing bowl and stir with spatula to combine.
Add pistachios and cherries. Stir to combine.
Line two lone pound cake loaf pans with plastic wrap. Equally divide mixture into each pan. Smooth out evenly. Cover top with more plastic wrap.
Freeze until fully set, approximately 8 hours.
Remove from freezer, unmold and slice into 12 portions. Keep portions covered in freezer until needed. Serve with fresh fruit or nuts, cookies or pralines. Drizzle with sweet dessert sauces.