Rainbow Ice Cream Cake

Name: Rainbow Ice Cream Cake
Ingredients: 1 round 10-inch angel food cake; 1 (3 oz.) pkg. each: strawberry, lime and orange gelatin; 1 (10 oz.) pkg. frozen sliced strawberries, partly thawed; 1 (10 oz.) pkg. frozen blueberries, partly thawed; 1 (11 oz.) can mandarin oranges, drained; 1/2 gal. vanilla ice cream, slightly softened

6 ingredients

7 steps

Ingredients

1 round 10-inch angel food cake
1 (3 oz.) pkg. each: strawberry, lime and orange gelatin
1 (10 oz.) pkg. frozen sliced strawberries, partly thawed
1 (10 oz.) pkg. frozen blueberries, partly thawed
1 (11 oz.) can mandarin oranges, drained
1/2 gal. vanilla ice cream, slightly softened

Directions

1

Tear cake into small pieces.
2

Divide into thirds; place in medium size bowls.
3

Sprinkle strawberry gelatin over one bowl of cake; lime over the second and orange over the third.
4

Toss each lightly with fork until cake is well coated with gelatin.
5

Place strawberry cake pieces in bottom of 10-inch tube pan.
6

Spoon strawberries over cake; spread 1/3 of ice cream over strawberries. Repeat layers with lime cake pieces, blueberries and ice cream; orange cake pieces, oranges and ice cream.
7

Freeze until firm. Unmold on a chilled dessert plate.