Peppermint Ice Cream Cake
1 round angel food cake (10")
1 quart vanilla ice cream, slightly softened
6 chocolate-covered peppermint patties (1.5 oz each), chopped
1/2 cup chopped pecans
1/8 tsp peppermint extract
Green food coloring, optional
Split cake into three horizontal layers; place bottom layer on serving plate.
In a bowl, combine ice cream, peppermint patties, pecans, extract and a few drops of food coloring if desired. Spread a third of the mixture over bottom cake layer. Top with s second cake layer and another portion of ice cream mixture; repeat layers. Cover and freeze for up to 1 month. Remove from freezer just before serving.
Yield: 16 servings
**From Taste of homes quick cooking Jan/Feb 1999 issue