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Angel Food Ice Cream Cake
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1 angel food cake (8 inches)
1/2 gallon vanilla ice cream, slightly softened
2 quarts fresh strawberries
Sugar or sugar substitute to taste, optional
Cut the cake in half; tear one half into small pieces and set aside. Cut the other
half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in.
x 9-in. x 2-in. baking pan, overlapping as needed. Spread softened ice cream over
cake, pressing down to smooth. Gently press the small cake pieces into ice cream.
Cover and freeze. Just before serving, slice strawberries and sweeten to taste.
Cut dessert into squares and top with strawberries.
Yield: 15 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |