Pink Lemonade Ice Milk Cake
|Angel food cake||16 Ounce (Round Cake)|
|Vanilla ice milk||3 Cup (48 tbs), softened|
|Frozen pink lemonade concentrate||9 Tablespoon (1/2 Cup Plus 1 Tablespoon, Unthawed)|
|Chopped fresh strawberries||1 Cup (16 tbs)|
Slice cake horizontally into 3 layers; set aside.
Combine softened ice milk, pink lemonade concentrate, and chopped strawberries in a large bowl; stir well.
Place bottom layer of angel food cake in an 8-inch tube pan; spread half of ice milk mixture over cake, and top with middle layer of cake.
Freeze 30 minutes.
Spread remaining ice milk mixture over middle layer of cake, and top with remaining cake layer.
Cover and freeze 4 hours or until firm.
Slice into wedges.