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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Arnoldsburg, West Virginia field editor Blanche Whytsell says, This torte looks like you fussed, but it is so easy to make! Ingredients:
1 loaf-shaped angel food cake (10-1/2 ounces) |
1 pint vanilla ice cream |
1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained |
1 can (8 ounces) crushed unsweetened pineapple, drained |
1 cup miniature marshmallows |
1/2 cup chopped pecans, divided |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. 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 slides of cake. Sprinkle with remaining pecans. Freeze for at least 2 hours. Slice and serve frozen. Yield: 10 servings.
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