TOTAL TIME: Prep: 15 min. + freezing
MAKES: 10 servings


  • 1 loaf-shaped angel food cake (10-1/2 ounces)
  • 1 pint vanilla ice cream
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained
  • 1 can (8 ounces) crushed unsweetened pineapple, drained
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed

Nutritional Facts

1 slice: 291 calories, 11g fat (6g saturated fat), 12mg cholesterol, 248mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 4g protein.


  1. Slice cake in half horizontally. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace top. Combine strawberries, pineapple, marshmallows and 1/4 cup pecans; fold in whipped topping. Spread over top and slides of cake. Sprinkle with remaining pecans. Freeze for at least 2 hours. Slice and serve frozen. Yield: 10 servings.
Originally published as Frosty Angel Torte in Taste of Home June/July 1999, p67

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