RAINBOW ICE CREAM CAKE 1 (10-inch) angel food cake 1 small box lime gelatin 1 box frozen strawberries, partially thawed. 1 can Mandarin oranges, drained 1 small box strawberry gelatin 1 small box orange-pineapple gelatin 1/2 gal. vanilla ice cream, softened. 1 can crushed pineapple, drained Cut cake in thirds. Tear each third into bite-size pieces and place in separate mixing bowls. Sprinkle each portion with 1 flavor of dry gelatin. Toss cake pieces until all are evenly coated with dry gelatin. Place strawberry-flavored cake pieces in a 10-inch tube pan, spoon strawberries over cake pieces, and spread evenly with 2 2/3 cups vanilla ice cream. Repeat layering with lime flavor, ice cream, and orange flavor and ice cream. Top orange flavor cake pieces with orange sections first, then ice cream. Cover pan tightly with foil. Freeze at least 2 days. Unmold onto chilled plate. Let stand at room temperature for 10 to 15 minutes. Slice and serve. Tonya
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