1 (10-inch) angel food cake
4 c. chocolate-mint ice cream, softened and divided
2 c. pink peppermint ice cream, softened
Whipped Cream Frosting
Chocolate-Mint Sauce

Split cake horizontally into four equal layers. Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge. Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream. Add third cake layer; cover and freeze 45 minutes or until firm. Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.

Spread Whipped Cream Frosting on top and sides of cake. Cover and freeze up to 12 hours, if desired; let stand at room temperature 15 - 20 minutes before serving. Serve with Chocolate-Mint Sauce.

Serves 12.

Whipped Cream Frosting:

3 c. whipping cream
3 tbsp. powdered sugar
1 1/2 tsp. vanilla extract

Beat whipping cream at low speed with an electric mixer until thickened; add sugar and vanilla, beating until firm peaks form.

Yield: 6 cups.

Chocolate-Mint Sauce:

3/4 c. half and half
1 (10 oz.) package mint chocolate morsels
1 1/2 c. miniature marshmallows
1/4 tsp. salt
1 tsp. vanilla extract

Heat half and half in a heavy saucepan over low heat. Stir in chocolate morsels, marshmallows and salt; cook, stirring constantly, until chocolate and marshmallows melt. Remove from heat, and stir in vanilla.

Yield: 1 1/2 cups.

NOTE: Dip knife in hot water to make cake cutting easier.