Ice Cream Cake
|10 inch angel food cake||1|
|Strawberry ice cream||1 Quart|
|Chocolate ice cream||1 Quart|
|Pistachio ice cream||1 Quart|
|Heavy cream||2 Cup (32 tbs)|
1 Cut the cake, crosswise in to 4 equal layers.
2 Using a different flavor for each layer, spread the tops of 3 bottom layers with ice cream.
3 Doing one at a time, starting with strawberry, and place immediately in the freezer or refrigerator's freezing section.
4 Proceed with chocolate ice cream and stack on top of the strawberry in freezer.
5 Follow with layer spread with pistachio ice cream.
6 Add top layer of the cake, working quickly.
7 In a bowl, whip cream and use it to frost the cake.
8 Store in the freezer until serving time.
9 Serve as desired.