1 can (1 lb. 14 oz.) fruit cocktail
1 qt. vanilla ice cream
1 baked chocolate cake layer (8 or 9 inch round)

Drain fruit cocktail, spread on bottom of 8 or 9 inch round cake pan. Spoon ice cream over fruit. Top with cake layer. Wrap in foil and freeze. To serve, unwrap and dip pan in warm water until cake can be rotated. Turn onto serving plate. Make 6 to 9 servings.