Spring is playing hard to get this year; lots of rain last week, beautiful sunny skies over the weekend and back to more rain this week. Maybe this
simple, quick, and utterly delicious strawberry ice cream cake will bring on Spring just a little faster.
I am honored to be a part of this Spring Recipe Blog Hop hosted by my friend Krista from The Happy Housie, we are all sharing an amazing Spring recipe!
1 container of cool whip that has been placed in the freezer
Cut angel food cake horizontally in half so you will have 2 layers. Place bottom layer into parchment-lined or aluminum lined container. (this will make it so you can easily remove the cake after it has been frozen)
Allow the ice cream to soften and stir together softened ice cream and sliced strawberries. Spread the ice cream mixture over bottom layer of cake in container; top with second cake layer.
Spread the cool whip over the whole entire cake, including the sides.
Freeze the cake for about 4 hours or until ice cream is very firm.
Remove cake from container, using parchment as handles. Add additional strawberries on top, slice and serve.
Did I mention how easy this is and that it only has 4 ingredients, promise you wont have anything left!
My mom always made me a ice cream cake when I was a little girl on my birthday, it was so delicious! Then around my teenage years I had my first mud pie, Oh my gosh, pure heaven! I duplicated the mud pie recipe and I was forever in charge of making mud pies for family birthdays and still am! However, this strawberry ice cream cake might need to take over, it is much lighter and perfect for all the spring and summer birthday’s coming up!
Today some of my friends are sharing their beautiful and inspiring spring recipes as well!
Hop over to see what they are sharing…
Thank you so much for stopping in today, happy SPRING!