1/2 gallon strawberry ice cream, softened
1 angel food cake, about 16 oz., broken into sm. pieces
1 (10 oz.) pkg. frozen strawberries, partially thawed
1 (8 oz.) can crushed pineapple, drained
1 (9 oz.) carton whipped dessert topping

Soften ice cream and combine with next 3 ingredients. Fold in whipped dessert topping. Pour into two 8 x 8 x 2 inch pans. Wrap with foil and freeze. When ready to use, let stand in refrigerator a few minutes before serving. Cut in squares to serve. Serves 12-16.