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

1. Cut cake in thirds.
2. Tear each third into bite size pieces and place in separate mixing bowls.
3. Sprinkle each portion with 1 flavor of dry jello.
4. Toss cake pieces until all are evenly coated with dry jello.
5. 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.
6. Repeat layering with lime flavor, ice cream, and orange flavor and ice cream.
7. Top orange flavor cake pieces with orange sections first, then ice cream.
8. Cover pan tightly with foil.
9. Freeze at least 2 days.
10. Unmold onto chilled plate.
11. Let stand at room temperature for 10 to 15 minutes.
12. 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)