Angel Street Cake

Prep Time 10 mins
Courses:
Difficulty: Beginner
Servings: 12
Ingredients
  • 1 baked angel food cake
  • 1 qt mint chip ice cream
  • 1 qt cherry vanilla ice cream
  • Whipped cream for garnish (if desired)
Instructions
  1. 1

    Place a 9-inch tube pan in the freezer. Tear cake into bite-sized pieces. Remove pan from freezer; arrange layer of cake pieces in bottom of pan. Working quickly, alternate scoops of mint chip and cherry vanilla to make next layer; press firmly into cake. Add a layer of cake pieces, then a second layer of ice cream scoops. Finish with layer of cake pieces. Press cake down firmly. Cover and freeze 6 hours or overnight.

  2. 2
    Serving:

    Invert cake onto serving plate. Return to freezer until ready to serve. If desired, pipe whipped cream, placed in a pastry bag, around top and bottom edges of cake.

Read it online: https://www.coorsrecipes.com/recipe/angel-street-cake/