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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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You can substitute a 10.5-ounce loaf angel food cake for a round cake. Slice off top third of loaf, using a serrated knife. Hollow out bottom portion, leaving a 1/2-inch shell (make sure not to cut through bottom of cake.) Proceed with recipe as directed. Ingredients:
1 (16-ounce) round angel food cake |
1 3/4 cups vanilla low-fat ice cream, slightly softened |
1/4 cup thawed lemonade concentrate, undiluted |
4 teaspoons grated lime rind, divided |
2 cups frozen reduced-calorie whipped topping, thawed |
Directions:
1. Slice off top third of angel food cake, using a serrated knife; set aside. Hollow out bottom portion of cake, leaving a 1- inch-thick shell, making sure not to cut through bottom of cake; reserve leftover cake (about 1 3/4 cups) for another use.
2. Combine ice cream, lemonade concentrate, and 1 teaspoon lime rind. Spoon ice cream mixture into cake shell, pressing firmly with back of spoon; top with remaining third of cake.
3. Combine whipped topping and remaining 3 teaspoons lime rind; spread over top and sides of filled cake. Cover loosely, and freeze 6 hours or until firm. Slice with a serrated knife.
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