Neapolitan Cake #3

By carvalhohm

Ingredients

• 1 (10-inch) round angel food cake (store-bought)
• 1/2 gallon Neapolitan ice cream, softened
• 1 (2.6-ounce) package whipped topping mix

Preparation

Step 1

Using a serrated knife, cut cake horizontally into 4 equal layers. Place bottom cake layer on a serving plate.

Slice ice cream into thirds according to flavors. Spread top of bottom cake layer with chocolate ice cream. Top with second cake layer; spread with vanilla ice cream. Top with third cake layer; spread with strawberry ice cream. Top with remaining cake layer. Cover and freeze 1 hour.

Prepare both envelopes of whipping topping mix according to package directions.

Remove cake from freezer, and spread top and sides with whipped topping. Cover loosely; freeze until firm.

Let stand at room temperature 10 minutes before serving. Garnish, if desired, with whole strawberries.