Rainbow Ice Cream Cake
Yield
16 servingsPrep
45 minCook
0 minReady
2 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
10 inch |
*
|
| 1 | package |
jello
lime |
|
| 1 | package |
strawberries
frozen, partially thawed |
*
|
| 1 | can |
mandarin oranges
|
*
|
| 1 | package |
jello
strawberry |
|
| 1 | package |
jello
orange-pineapple |
|
| ½ | Gallon |
french vanilla ice cream
softened |
* |
| 1 | can |
pineapple, canned, crushed
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
10 inch |
*
|
| 1 | package |
jello
lime |
|
| 1 | package |
strawberries
frozen, partially thawed |
*
|
| 1 | can |
mandarin oranges
|
*
|
| 1 | package |
jello
strawberry |
|
| 1 | package |
jello
orange-pineapple |
|
| 0.5 | Gallon |
french vanilla ice cream
softened |
* |
| 1 | can |
pineapple, canned, crushed
|
* |
Directions
Cut cake in thirds.
Tear each third into bite size pieces and place in separate mixing bowls.
Sprinkle each portion with 1 flavor of dry jello.
Toss cake pieces until all are evenly coated with dry jello. Place strawberry flavored cake pieces in 10 inch tube pan, spoon strawberries over cake pieces and spread evenly with 2 ⅔ cup vanilla ice cream.
Repeat layering with lime flavor, ice cream, and orange flavor and ice cream.
Top orange flavor cake pieces with orange sections first, then ice cream.
Cover pan tightly with foil.
Freeze at least 2 days.
Unmold onto chilled plate.
Let stand at room temperature for 10 to 15 minutes.
Slice and serve.
