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