Ingredients Jump to Instructions ↓

  1. 1 loaf-shaped angel food cake (10-1/2 ounces) 1 pint vanilla ice cream 1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained 1 can (8 ounces) crushed unsweetened pineapple, drained 1 cup miniature marshmallows 1/2 cup chopped pecans, divided 1 carton (8 ounces) frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Slice cake in half horizontally. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace top. Combine strawberries, pineapple, marshmallows and 1/4 cup pecans; fold in whipped topping. Spread over top and slides of cake. Sprinkle with remaining pecans. Freeze for at least 2 hours. Slice and serve frozen. Yield: 10 servings.


Send feedback