1 angel food cake (8 inches)
1/2 gallon vanilla ice cream,slightly softened
TO SERVE:
2 quarts fresh strawberries
Sugar or sugar substitute, to taste
Cut the cake in half, tear one half into small pieces and set aside.
Cut the other half into 12 to 14 thin slices, arrange in the bottom of a wax paper lined 13 by 9 by 2 inch baking pan, overlapping as needed.
Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze.
Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
Makes 15 servings
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