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Fourth of July Ice Cream Cake



1 prepared angel food cake (8 to 10 ounces)
2 quarts strawberry ice cream, softened
1 quart vanilla ice cream, softened
2-1/2 cups heavy whipping cream
2 tablespoons confectioners' sugar
Decorative mini paper flags, optional


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.

In a 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.

Yield: 12-14 servings.