1/2 gal. vanilla ice cream
1 (10 oz.) pkg. frozen strawberry halves
1 (10-inch) angel food cake
1 (3 oz.) pkg. strawberry gelatin
1 (3 oz.) pkg. lime gelatin
1 (3 oz.) pkg. orange gelatin
1 1/2 c. chunk pineapple, drained
1 1/2 c. mandarin oranges, drained
About an hour before preparing, remove the ice cream
and frozen strawberries from the freezer. Tear the angel food cake into bite-sized pieces and divide equally into 3
seperate bowls. Sprinkle the dry strawberry gelatin over the cake in one bowl, the lime gelatin over another and the
orange gelatin over the last one. Toss each mixture well so that the gelatin coats all of the cake pieces. Place
the strawberry-cake mixture in the bottom of a standard tube cake pan. Drain the strawberry halves and spoon over the
cake mixture in the pan. Spoon 1/3 of the ice cream over the strawberries. Next, spread with the lime-cake mixture.
Spread the pineapple chunks over the lime layer in the pan. Spread with another 1/3 of the ice cream. Layer the
orange-cake mixture over the ice cream. Spoon the mandarin oranges over the cake layer. Spoon the remaining ice
cream over the top. Cover and place in the freezer. Just before serving, remove the cake from the pan and slice.
(For easier removal, slide a warm knife around the outer edge of the cake.