Ice Cream Cake

1. 1

   Melt vanilla ice cream to semi-solid (or just able to pour), and place in bottom of angel food cake pan until it is 1/2 to 3/4 inch thickness.

2. 2

   Return this to freezer until re-frozen.

3. 3

   In meantime, freeze scoops of your favorite sherbet on a separate dish or pan.

4. 4

   When both of above are frozen, place sherbet on top of ice cream and re-freeze.

5. 5

   Melt more vanilla ice cream and pour over sherbet and re-freeze.

6. 6

   (If you wish, you may add another layer - always end with vanilla ice cream).

7. 7

   When above is re-frozen, may add topping (Example:

8. 8

   Cool Whip to which food coloring may be added).

9. 9

   Then re-freeze again.

No additional tips available.