1 angel food cake
2 (3 oz.) boxes lemon instant pudding mix
1 1/2 c. milk
1 qt. softened vanilla ice cream
8 oz. Cool Whip
Zest of lemon

Tear angel food cake into pieces and line a 9x13 pan with them.

Mix lemon pudding mix with 1 1/2 cups milk and beat to directions on package. Add softened ice cream to pudding. Pour this mixture over cake. Set in refrigerator for 20 minutes. Then top with Cool Whip. Grate lemon zest over Cool Whip. Freeze. Great summer dessert.