Rainbow Ice Cream Dessert

• 1 - 10 inch angel food cake (bought one)
• 1 sm. pkg. strawberry Jello
• 1 sm. pkg. lime Jello
• 1 sm. pkg. orange Jello
• 1/2 gallon vanilla ice cream, softened
• 1 1/2 c. fresh or frozen blueberries
• 1 - 10 oz. can mandarin oranges, drained
• Cool Whip

1. Tear cake in small pieces.
2. Divide in thirds, place in bowls. Sprinkle 1 pkg. dry Jello over each bowl of cake pieces and toss lightly with fork till cake is well coated.
3. In a 10 inch tube pan, put strawberry cake pieces in bottom, spoon strawberries over cake.
4. Spread 1/3 of the ice cream over strawberries.
5. Repeat with lime cake, blueberries, ice cream, orange cake, oranges and ice cream.
6. Freeze until firm (overnight).
7. Unmold and frost with whipped cream or Cool Whip.
8. Freeze.
9. Later you can wrap the cake in a plastic bag to keep fresh.
10. Slice and serve.
11. Makes 16 servings.
12. Will keep in the freezer for a while.

cake, strawberry jello, lime jello, orange jello, vanilla ice cream, blueberries, mandarin oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=46956 (may not work)