1 angel food cake
3 (3 oz.) pkg. Jello (orange, strawberry, lime)
2 sm. cans mandarin oranges, drained
1 pkg. frozen, sliced strawberries, thawed
1 med. can crushed pineapple, drained
1/2 gallon vanilla ice cream

Cut angel food cake into thirds. Break into bite-size pieces. Place into 3 different bowls. Pour dry Jello over cake, making a bowl of orange cake, strawberry cake, and lime cake. Toss to cover cake with Jello.

FIRST LAYER: In large tub pan, place layer of orange cake, then mandarin oranges, and top with 1/3 of ice cream.

SECOND LAYER: Add layer of strawberry cake, then strawberries, and top with 1/3 of ice cream.

THIRD LAYER: Add layer of lime cake, then crushed pineapple, and top with 1/3 of ice cream.

Place in freezer overnight. When ready to serve, run knife around edge of pan to loosen. Press bottom of tube pan and lift out. Slice and serve. Can be refrozen.