Ice Cream Cake



INGREDIENTS:

1 (10 inch tube pan) angel food cake

2 quarts strawberry ice cream, softened

4 cups confectioners' sugar

8 ounces cream cheese

1/2 pint fresh strawberries

DIRECTIONS:

1. Slice prepared Angel Food cake in half horizontally. Spread
softened strawberry ice cream on bottom layer. Put top layer on
top the ice cream. Freeze cake for 45 minutes to an hour.

2. Mix cream cheese and confectioner's sugar until light and
fluffy.

3. About 15 minutes before serving, remove cake from freezer and
spread the cream cheese mixture over top and sides. Garnish with
fresh strawberries.



Ice Cream Cake