 |
|
|
 |
|
| 1 | Angel Food Cake (8 inch) |
| 1/2 Gal. | Sugar-Free Vanilla Ice Cream, softened |
| 2 Qt. | Fresh Strawberries |
| - | Sugar or Sugar Substitute (optional) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13x9x2-inch baking pan, overlapping as needed. |
|
| 2. |
Spread softened ice cream over the cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. |
|
| 3. |
Just before serving, slice strawberries and sweeten to taste if desired. Cut the dessert into squares and top with strawberries. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Ice Cream
Bake Time:
Servings: 15
Prep. Time:
Utensils:
Notes: |
|
|
|
|
