1 lg. packaged angel food cake
1/2 gal. vanilla ice cream
1 (6 1/2 oz.) thin mints, chopped
1 c. pecans, chopped
1 tsp. peppermint extract

Slice cake into three layers. In large bowl combine rest of the ingredients.

Place 1 layer of cake on serving plate and ice with ice cream mix. Top with next layer and continue adding ice cream, ending with ice cream on top. Freeze immediately for at least 2 hours. If you make more than a day ahead, wrap tightly after the ice cream hardens. For ease in cutting, use a wet knife.