Cake and Ice Cream Cake

 

Submitted by: Susan

"Quick, easy, and refreshing. Use any flavor Ice cream. If you use sherbet or sorbet, it can be a very low fat dessert."  Original recipe yield: 1 -9 or 10 inch tube pan.

INGREDIENTS:

·                    1 (10 inch) angel food cake

·                    1/2 gallon strawberry ice cream

DIRECTIONS:

1.                        Take ice cream out of freezer to soften. It should be easy to spread and not melted.

2.                        Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.

3.                        Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

 

From

 

http://cake.allrecipes.com/az/CakeIceCreamCake.asp