Below is a recipe from a friend who made this at a relief society activity. I'm making this for mother's day because it's so delicious and refreshing. (Plus, strawberries are on sale.) I'm doing my angel food cake from scratch.
1 Angel food cake
1 carton of vanilla ice cream
1 container of cool whip
1 container frozen, sweetened, sliced strawberries (size of container depends on how much you like strawberries!)
Cut the angel food cake in half. Take one half and cut into thumb-length rectangles and lay these out on the bottom of a 13x9 pan as the bottom of the cake, but leave some space between them. Take the other half of the cake bar and tear it into bite size pieces and set aside.If the ice cream has been sitting out this whole time it should be soft enough to scoop and gently mash onto the bottom cake layer. Try to get it into the gaps so when it freezes again it locks them all together. Once the ice cream layer is down, then take the remaining cake shreds and stick them all over the top, pressing them down in the ice cream. Then spread the whipped cream all over the top.** Set the whole pan in the freezer for a few hours to refreeze. Then just thaw the strawberries out when you're ready for cake!
** Also, the original recipe didn't have any whipped cream, I added it because it's delicious, but you can leave it out if it's too much of a sugar overload. Same with the sweetened strawberries, you can always use fresh or unsweetened :)
There it is! It's quick to make and there's not much clean up. Also, a 13x9 pan of this stuff is a TON of cake, but it sure is good!
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