Rainbow Frozen Dessert

• 1 (10-inch) angel food cake
• 1 (3 oz.) pkg. strawberry jello
• 1 (3 oz.) pkg. lime jello
• 1 (3 oz.) pkg. orange jello
• 1 (10 oz.) pkg. frozen strawberries, partially thawed
• 1/2 gal. vanilla ice cream, softened
• 1 1/2 c. fresh or frozen blueberries
• 1 (10 oz.) can mandarin orange segments, drained

1. Cut or tear cake into small pieces; divide in thirds. Sprinkle strawberry gelatin over one, lime gelatin over one and orange gelatin over one.
2. Toss each lightly to coat cake with gelatin.
3. In 10-inch tube pan, put strawberry cake pieces in bottom; spoon strawberries over.
4. Spread 1/3 of ice cream over. Repeat layers with lime cake pieces, blueberries, ice cream, orange cake pieces, mandarin oranges and ice cream.
5. Freeze until firm.
6. Unmold on a chilled dessert plate.
7. Makes 16 servings.

cake, strawberry jello, lime jello, orange jello, frozen strawberries, vanilla ice cream, blueberries, orange segments

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316140 (may not work)