Added to shopping list. Go to shopping list.
Ingredients1 h 15 m servings 375 cals
Original recipe yields 8 servings (1 springform pan)
- Tear angel food cake into pieces. Cover the bottom of a springform pan with a layer of torn angel food cake. Slice ice cream and place a layer on top of angel food cake layer. Repeat layers, pressing each layer down as you go.
- Freeze cake until solid, at least 1 hour.
- Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake.
- Cook's Note:
- Use frozen yogurt in place of ice cream, if desired.
Per Serving: 375 calories; 14.9 g fat; 55.7 g carbohydrates; 7.1 g protein; 58 mg cholesterol; 424 mg sodium. Full nutrition