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Mosaic Ice Cream Cake
(serves 8)
1 round 10" angel food cake
1 package each (3 oz)
strawberry, lime, and orange gelatin
1 package (10 oz frozen sliced strawberries, partly thawed
½ Gallon vanilla ice cream - slightly softened
1 package (10 oz frozen blueberries, partly thawed
1 can (11 oz) mandarin oranges, drained
Tear cake into small pieces. Divide into thirds;
place in medium bowls. Sprinkle strawberry gelatin
over one bowl of cake, lime over the second, and orange
over the third. Toss each lightly with fork until
cake is well coated with gelatin. Place strawberry
cake pieces in the bottom of a 10" tube pan.
Sprinkle any excess gelatin over cake. Spoon
strawberries over strawberry gelatin coated cake; spread
1/3 of ice cream over strawberries. Repeat layers
with lime cake pieces, blueberries, ice cream-- orange
cake pieces, oranges, and ice cream. Freeze until
firm. Un-mold on a chilled dessert plate. |
