Rainbow Ice Cream Cake
- 1 each angel food cake 10 inch
- 1 package jello lime
- 1 package strawberries frozen, partially thawed
- 1 can mandarin oranges
- 1 package jello strawberry
- 1 package jello orange-pineapple
- 1/2 Gallon french vanilla ice cream softened
- 1 can pineapple, canned, crushed
- Cut cake in thirds.
- Tear each third into bite size pieces and place in separate mixing bowls.
- Sprinkle each portion with 1 flavor of dry jello.
- Toss cake pieces until all are evenly coated with dry jello.
- Place strawberry flavored cake pieces in 10 inch tube pan, spoon strawberries over cake pieces and spread evenly with 2 23 cup vanilla ice cream.
- Repeat layering with lime flavor, ice cream, and orange flavor and ice cream.
- Top orange flavor cake pieces with orange sections first, then ice cream.
- Cover pan tightly with foil.
- Freeze at least 2 days.
- Unmold onto chilled plate.
- Let stand at room temperature for 10 to 15 minutes.
- Slice and serve.
angel food cake, lime, strawberries frozen, mandarin oranges, strawberry, orangepineapple, vanilla ice cream, pineapple
Taken from recipeland.com/recipe/v/rainbow-ice-cream-cake-39662 (may not work)