1 fully cooked angel cake
3 c. heavy whipping cream
1/2-2/3 c. Bailey's Irish cream
1/2 c. confectioners' sugar
2 tsp. vanilla
Sliced toasted almonds

Slice top off cake horizontally about 1 1/4 inches down. Remove inside of cake, leaving a 1 inch wall.

Whip cream until stiff. Blend in vanilla, sugar and then slowly add in Bailey's. Fill cake with 2/3 of cream mixture. Set top in place and frost with remaining mixture. Sprinkle with toasted almonds. Freeze until firm. Can wrap after freezing to store longer.