Angel Food Ice Cream Cake

• 1 each angel food cake 8 inches, prepared
• 1/2 gallon vanilla ice cream slightly softened
• 2 quarts strawberries fresh
• 1 x sugar or sugar substitute to taste

1. Cut the cake in half; tear one half into small pieces and set aside .
2. Cut the other half into 12 to 14 thin slices; arrange in the bottom of a wax paper lined 13 x 9 x 2 inch baking pan, overlapping as needed.
3. Spread softened ice cream over cake, pressing down to smooth.
4. Gently press the small cake pieces into the ice cream.
5. Cover and freeze.
6. Just before serving, slice strawberries and sweeten to taste.
7. Cut dessert into squares and top with strawberries.
8. Serves 15.
9. Diabetic Exchanges: One serving (prepared with sugar free ice cream and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat.

angel food cake, vanilla ice cream, strawberries fresh, sugar

Taken from recipeland.com/recipe/v/angel-food-ice-cream-cake-3332 (may not work)