Rainbow Ice Cream Cake

• 1 round 10-inch angel food cake
• 1 (3 oz.) pkg. each: strawberry, lime and orange gelatin
• 1 (10 oz.) pkg. frozen sliced strawberries, partly thawed
• 1 (10 oz.) pkg. frozen blueberries, partly thawed
• 1 (11 oz.) can mandarin oranges, drained
• 1/2 gal. vanilla ice cream, slightly softened

1. Tear cake into small pieces.
2. Divide into thirds; place in medium size bowls.
3. Sprinkle strawberry gelatin over one bowl of cake; lime over the second and orange over the third.
4. Toss each lightly with fork until cake is well coated with gelatin.
5. Place strawberry cake pieces in bottom of 10-inch tube pan.
6. Spoon strawberries over cake; spread 1/3 of ice cream over strawberries. Repeat layers with lime cake pieces, blueberries and ice cream; orange cake pieces, oranges and ice cream.
7. Freeze until firm. Unmold on a chilled dessert plate.

cake, strawberry, strawberries, frozen blueberries, mandarin oranges, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=367129 (may not work)