|Angel food cake||1 (10X4X2-In)|
|Vanilla ice cream||1 Quart|
|Canned frozen pink lemonade concentrate||6 Ounce|
|Heavy cream||1 Cup (16 tbs), whipped|
Slice cake lengthwise in 3 even layers.
Stir ice cream to soften.
Zigzag lemonade concentrate through ice cream until marbled, using spoon; spread between cake layers.
Spread top and sides of loaf with whipped cream 1 hour before serving.
Return to freezer.