Layered Ice Cream Cake

Bake angel food cake according to package directions. Chose between 2 loaf pans, or one round angel food cake pan. Bake and cool.

If you used loaf pans, divide each loaf into 2. If you used a round pan, divide in thirds.

Set out ice cream about 5 minutes to start to soften, but not get runny. On a nice platter, set the first cake layer. Place scoops of first ice cream on top, spreading to smooth and keep even. I used over half the first carton.

Next, set another layer of angel food cake on top, and start on the second carton of ice cream, packing and smoothing until you have used up the same amount of ice cream.

Place the last cake layer on top, pressing down to even out cake. (If you used loaf pans, you will have an extra cake to eat later. It gets too tall with 4 cake layers!)

Use food coloring to dye the Cool Whip if you wish, then spread to cover, working quickly to prevent ice cream running. Add sprinkles if you’d like, then place in freezer to set back up for at least 1 hour or until the party starts.

Set out just a few minutes before serving time for easier cutting, but then serve quickly.

Note: Some favorite ice cream flavor combos are: Butterfinger and Oreo, strawberry and Oreo, chocolate chip cookie dough and chocolate chip, mint and chocolate chip, caramel and chocolate, raspberry and vanilla bean.