Frosty Angel Torte
1 loaf (10 1/2 oz.) angel food cake
1 pint vanilla ice cream
1 pkg(10 oz.) frozen sweetened sliced strawberries – thawed & drained
1 can (8 oz.) crushed unsweetened pineapple – drained
1 cup miniature marshmallow
1/2 cup chopped pecans – divided
1 carton (8 oz.) frozen whipped topping – thawed
Slice cake in half horizontally. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace top. Combine strawberries,
pineapple, marshmallows and 1/4 cup pecans; fold in whipped topping.
Spread over top and sides of cake. Sprinkle with remaining pecans.
Freeze for at least 2 hours. Slice and serve frozen.
Yield 10 servings.