Butter Pecan Ice Cream Angel Cake

1 full sized angel cake
1 quart butter pecan ice cream, softened\
1 (8 oz) carton frozen whipped topping; thawed
chopped pecans for decoration (optional)

Slice a 1" wide section crosswise off the top of the cake. Set aside.

Hollow out cake. Fill cake tightly with ice cream. Place top section back on cake.

Cover with plastic wrap and freeze several hours.

Close to serving time, frost top and sides of cake with whipped topping. Use a plain knife to make meringue-like peaks on the whipped topping. Sprinkle with pecans if desired. Continue to store in freezer until serving.

Serves 8 to 10