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Very easy, very yummy. Gifted to me by a best friend. Top cake with chocolate sauce, nuts, whipped cream, or anything tasty!

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Recipe Summary test

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
1 springform pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

375 calories; protein 7.1g; carbohydrates 55.7g; fat 14.9g; cholesterol 58.1mg; sodium 423.9mg. Full Nutrition
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