1 lg. angel food cake
1/2 gallon vanilla ice cream
2 (10 oz.) pkg. frozen strawberries
1 lg. pkg. Cool Whip
1 c. chopped pecans

Break cake into small pieces. Melt ice cream until soft. Add cake, thawed strawberries, Cool Whip, and nuts last. Mix well. Put in 10 inch tube pan and freeze. Remove from pan and wrap in foil. Will keep several weeks in freezer. Freeze in 9 x 13 inch pan.