Rainbow Ice Cream Dessert - cooking recipe

Ingredients

1 (10 inch) angel cake, baked and cooled
1 (3 oz.) pkg. each: strawberry, orange and lime Jell-O
1 (10 oz.) pkg. frozen strawberries, partially thawed
1/2 gal. vanilla ice cream, softened
1 can dark Bing cherries, drained and halved
1 (10 oz.) can mandarin oranges, drained

Preparation

Tear cake into small pieces; divide into thirds and place in bowls. Sprinkle strawberry Jell-O (dry) over 1, lime over another and orange over another. Toss until coated. In a 10-inch tube pan, put strawberry pieces in bottom. Spoon strawberries over cake; spread 1/3 ice cream over strawberries. Repeat with lime, cherries, ice cream, orange cake, oranges and ice cream. Freeze until firm. Unmold on chilled plate. Cut about 10 minutes before serving.