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Yield: 12-14 Servings
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RECIPE INGREDIENTS
| 1 prepared angel food cake (10 inches) |
| 2 quarts strawberry ice cream, softened |
| 1 quart vanilla ice cream, softened |
| 2 1/2 cups whipping cream |
| 2 tablespoons confectioners' sugar |
| Decorative mini paper flags, optional |
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DIRECTIONS
Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.
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In a mixing bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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