Publisher Photo
Publisher Photo
Arnoldsburg, West Virginia field editor Blanche Whytsell says, "This torte looks like you fussed, but it is so easy to make!"
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 loaf (10-1/2 ounces) angel food cake
  • 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

Directions

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

Nutritional Facts

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

  • 1 loaf (10-1/2 ounces) angel food cake
  • 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
  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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