• 16servings
  • 10minutes

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 prepared angel food cake (8 to 10 ounces)

  2. 1 quart vanilla ice cream, slightly softened

  3. 6 chocolate-covered peppermint patties (1 1/2 ounces each ), chopped

  4. 1/2 cup chopped pecans

  5. 1/8 teaspoon peppermint extract

  6. Green food coloring, optional

Instructions Jump to Ingredients ↑

  1. Split cake into three horizontal layers; place bottom layer on a serving plate.

  2. In a bowl, combine ice cream, peppermint patties, pecans, extract and a few drops of food coloring if desired. Spread a third of the mixture over bottom cake layer. Top with a second cake layer and another portion of ice cream mixture; repeat layers.

  3. Cover and freeze for up to 1 month. Remove from the freezer just before serving. Yield: 16 servings.


Send feedback