Rainbow Ice Cream Cake - cooking recipe

Ingredients

1 round 10-inch angel food cake
1 (3 oz.) pkg. each: strawberry, lime and orange gelatin
1 (10 oz.) pkg. frozen sliced strawberries, partly thawed
1 (10 oz.) pkg. frozen blueberries, partly thawed
1 (11 oz.) can mandarin oranges, drained
1/2 gal. vanilla ice cream, slightly softened

Preparation

Tear cake into small pieces.
Divide into thirds; place in medium size bowls.
Sprinkle strawberry gelatin over one bowl of cake; lime over the second and orange over the third.
Toss each lightly with fork until cake is well coated with gelatin.
Place strawberry cake pieces in bottom of 10-inch tube pan.
Spoon strawberries over cake; spread 1/3 of ice cream over strawberries. Repeat layers with lime cake pieces, blueberries and ice cream; orange cake pieces, oranges and ice cream.
Freeze until firm. Unmold on a chilled dessert plate.