No-Bake Ice-Cream Angel Food Cake

1. 1

   Wrap cake in plastic wrap, and freeze 30 minutes. (Freezing makes it easier to cut into layers.)

2. 2

   Let ice cream stand at room temperature 20 minutes to soften.

3. 3

   Slice cake horizontally into 4 equal layers using a serrated knife. Place bottom cake layer on a serving plate; spread top of layer with chocolate ice cream, leaving a 1/2-inch border around edge. Top with second cake layer; repeat layers with vanilla ice cream, a cake layer, strawberry ice cream, and remaining cake layer. Wrap cake in plastic wrap, and freeze at least 8 hours or overnight.

4. 4

   Spread Whipped Cream Frosting on top and sides of cake. Sprinkle top evenly with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.