I love those recipes that we all grew up with, they are just too good to miss out on.
Angel food cake, strawberry ice cream, cream cheese and fresh seasonal strawberries come together in this refreshing summer dessert.
1 store-bought angel food cake (10 gp)
2 liters of strawberry ice cream, softened
4 cups of icing sugar
1 cup of cream cheese
1 cup of fresh strawberries
Slice the angel food cake in half horizontally. Spread the soft ice cream on the bottom part. Place the second part on top. Freeze the cake for about 60 minutes.
Whisking creeam cheeese with icing sugar until lightly also fluffy.
About 15 minutes before serving, remove cake from freezer and spread cheesecake frosting over and on sides. Garnish with strawberries