Pink Lemonade Cake - cooking recipe

Ingredients

1 ready-baked angel food cake
1 quart vanilla ice cream
1 (6 ounce) can frozen pink lemonade concentrate, thawed
5 -6 drops red food coloring
4 tablespoons sugar
2 cups whipping cream

Preparation

Cut cake in half crosswise.
Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
Remove cake from freezer and frost with the whipped cream mixture.
Return to freezer.
This can be done a day ot two ahead of time.