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Recipe Source: cdkitchen.com
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Carnival Ice Cream Cake
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Serves/Makes: 16
Ready in: > 5 hrs
- 1 package (10 ounce size) round angel food cake
- 1 package strawberry Kool-Aid
- 1 package orange Kool-Aid
- 1 package raspberry Kool-Aid
- 1 package (10 ounce size) frozen strawberries
- 1 can (No. 1 size) sliced peaches
- 1 package (10 ounce size) frozen raspberries
- 1/2 gallon vanilla ice cream, softened until spreadable
Tear cake into bite-size pieces. Divide among 3 bowls. Mix 1 package of Kool-Aid with each cake bowl. Line a 10-inch angel food cake pan with foil. Place strawberry cake in pan. Cover with frozen strawberries with juice. Spread half of the ice cream over top. Place orange cake with peaches in next. Place raspberry cake over and then frozen raspberries with juice. Cover with remaining ice cream. Freeze for 24 hours. Two hours before serving, put into the refrigerator. Thirty minutes before serving, unmold.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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