1/2 gallon vanilla ice cream, softened
1 (16 oz.) angel food cake, torn into bite-size pieces
1 (10 oz.) pkg. frozen strawberries, thawed
1 (8 1/4 oz.) can crushed pineapple, undrained
3/4 c. chopped pecans
1 c. whipping cream, whipped

Combine all ingredients except whipped cream in a large mixing bowl; mix well. Fold in whipped cream. Spoon mixture into an ungreased 10-inch tube pan. Cover and freeze cake several hours or until firm. Remove cake from pan and slice with a warm knife. Yield: 12 servings.