1 lg. angel food cake
1/2 gallon vanilla ice cream
1 sm. pkg. sliced frozen strawberries (thawed)
1 can (sm.) crushed pineapple
3/4 c. chopped pecans
1/2 pt. whipped cream

Let ice cream soften in large bowl. Add crumbled cake, strawberries, pineapple and pecans. Beat with mixer until smooth. Fold in whipped cream and freeze in tube pan overnight. Turn out on cake platter. Slice. Wrap in foil to keep fresh.