1 angel food cake, cut into 12 (1-inch) slices
1/2 gallon strawberry ice cream, cut into 12 slices
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) can crushed pineapple, drained
1/3 cup chopped walnuts
What To Do:
Arrange cake slices in the bottom of a 9- x 13-inch baking dish. Place ice cream slices evenly over top of cake.
In a medium bowl, mix whipped topping and pineapple; spread over ice cream. Sprinkle with nuts, cover, and freeze at least 2 hours before serving.
For an extra special touch, garnish with fresh strawberries.
And if you can't find a rectangular container of ice cream, a round container will work just as well!
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