Citrus Angel Food Cake

• 1 (16-ounce) round angel food cake
• 1 3/4 cups vanilla low-fat ice cream, slightly softened
• 1/4 cup thawed lemonade concentrate, undiluted
• 4 teaspoons grated lime rind, divided
• 2 cups frozen reduced-calorie whipped topping, thawed

1. Slice off top third of angel food cake, using a serrated knife; set aside. Hollow out bottom portion of cake, leaving a 1- inch-thick shell, making sure not to cut through bottom of cake; reserve leftover cake (about 1 3/4 cups) for another use.
2. Combine ice cream, lemonade concentrate, and 1 teaspoon lime rind. Spoon ice cream mixture into cake shell, pressing firmly with back of spoon; top with remaining third of cake.
3. Combine whipped topping and remaining 3 teaspoons lime rind; spread over top and sides of filled cake. Cover loosely, and freeze 6 hours or until firm. Slice with a serrated knife.

cake, vanilla low, lemonade concentrate, lime rind, frozen reducedcalorie

Taken from www.myrecipes.com/recipe/citrus-angel-food-cake (may not work)