Pink Lemonade Ice Cream Cake - cooking recipe

Ingredients

1 angel food cake
1 qt. ice cream (vanilla)
1 (6 oz.) can lemonade (pink or regular frozen)
1 oz. frozen whipped topping, thawed
1 pt. fresh strawberries

Preparation

Slice cake horizontally into 2 layers.
In bowl, combine ice cream and frozen lemonade.
Swirl gently.
Spread 1/2 of ice cream mix on bottom cake layer.
Place second cake layer on top of ice cream.
Top with remaining ice cream.
Freeze 30 minutes.
Garnish with strawberries and mint, if desired.
Calories 258 per serving, 10 gr fat.