1 pkg. yellow cake mix
1 qt. vanilla ice cream
6 oz. frozen lemonade concentrate, thawed
5 or 6 drops red food coloring
1 c. whipping cream
2 tbsp. sugar

Prepare cake mix according to package directions. Bake in 2 (9 inch) pans; cool. Meanwhile, stir ice cream to soften; quickly stir in 1/3 cup lemon concentrate and food coloring. Spread evenly in 9 inch foil lined cake pan. Freeze 2 or 3 hours or until firm. Place cake layer on serving plate. Top with ice cream layer and then with second cake layer. Beat cream, remaining concentrate, and sugar until stiff; add red food coloring. Frost sides and top of cake. Return to freezer at least 1 hour. Makes 10 to 12 servings.