Fat Free Chocolate/Vanilla Ice Cream Angel Food Cake
- Store Bought angel food cake
- 1 quart Bryers Fat Free French Chocolate ice cream-softened
- 3 cups Bryers Fat Free vanilla ice cream-softened
- 4 cups Free cool whip
- 1/2 cup confectioner's sugar
- 1/2 tsp. Vanilla extract
- 2 Bananas-sliced
- 6 whole strawberries
Directions
- Freeze store-wrapped Angel Food cake until firm for about 2 hours or longer
remove from freezer and unwrap - Insert wooden Tooth picks into cakes side to make cut in half evenly.
Using a large serrated knife, slice cake horizontally to make 3 layers - On a large wooden board, place the bottom layer of cake.
Using a rubber spatula, spread with 3 cups Bryers French chocolate ice cream or until completely covered. - than spread Bryers Vanilla over the chocolate ice cream
- Place last layer on top. with remaining Bryers French chocolate ice cream- Top with spreading the third cake
- Wrap in plastic wrap or freezer wrap
Freeze for several hours until cake is very firm - before serving put it aside for about 1 hour. while waiting, in a chilled bowl of an electric mixer, combine free cool whip cream, confectioner's sugar and vanilla extract until well blended together
- Unwrap frozen cake and transfer to a serving plate
Spread whipped topping as frosting - Garnish with fruit just before cutting into wedges to serve
Makes about 12 servings
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