1 10" angel food cake
1 (3 oz.) pkg. strawberry Jello
1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
1 (10 oz.) pkg. frozen strawberries, partially thawed
1 (10 oz.) can mandarin oranges, drained
1 1/2 c. frozen blueberries
1/2 gal. vanilla ice cream, softened

Divide cake into thirds and tear into pieces in 3 large bowls. Sprinkle 1 package dry Jello into each bowl to coat cake pieces.

Place in Bundt pan in following order: Strawberry cake (press down), strawberries, 1/3 of ice cream, lime cake (press down), blueberries, 1/3 of ice cream, orange cake (press down), oranges, ice cream. Freeze. Serves 16-20.

Hints: You can use store-bought loaf angel cake. You will only need 1/2 of each Jello powder. Set in refrigerator 1/2 hour before serving. This recipe won first place on a cookbook contest. Real Good!