Rainbow Ice Cream Cake

1 10 in. Angel food cake
1 pk Lime jello
1 pk Frozen strawberries, partially thawed.
1 cn Mandarin oranges
1 pk Strawberry jello
1 pk Orange-pineapple jello
1/2 Gallon vanilla ice cream softened.
1 cn Crushed pineapple, drained

Cut cake in thirds. Tear each third into bite size pcs. and place in separate mixing bowls. Sprinkle each portion with 1 flavor of dry jello. Toss cake pcs. until all are evenly coated with dry jello. Place strawberry flavored cake pieces in 10" tube pan, spoon strawberries over cake pcs., and spread evenly with 2 2/3 c. vanilla ice cream. Repeat layering with lime flavor, ice cream, and orange flavor and ice cream. Top orange flavor cake pcs. with orange sections first, then ice cream.

Cover pan tightly with foil. Freeze at least 2 days. Unmold onto chilled plate. Let stand at room temp. for 10 to 15 min. Slice and serve.

Rainbow Ice Cream Cake printer friendly version located here. (Just the recipe. Nothing else.)
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