Rainbow Ice Cream Cake

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 18
• 1/2 gallon vanilla ice cream
• 10 inches angel food cake
• 3 ounces strawberry gelatin
• 3 ounces orange gelatin
• 3 ounces lime gelatin
• 8 1/2 ounces crushed pineapple, drained
• 11 ounces mandarin orange sections, drained
• 10 ounces frozen strawberries, sliced and partially thawed

Recipe

• 1 divide ice cream into thirds. place into individual bowls to soften to a spreadable consistency while you continue with next steps.
• 2 tear cake into small pieces. divide into thirds and place each third into a medium size bowl. sprinkle one flavor of dry gelatin over each cake portion. toss lightly with fork until cake is well-coated.
• 3 place strawberries cake pieces in bottom of a 10 inch tube pan. sprinkle any excess gelatin over cake. spoon strawberries over cake. spread one third of the ice cream over the strawberries.
• 4 repeat layers with lime cake pieces, crushed pineapple, ice cream, orange cake pieces, oranges and ice cream.
• 5 freeze until firm, preferably a day or so, so that the gelatin blends into the cake pieces.
• 6 unmold on a chilled plate and cut into wedges to serve.