1 lg. ring angel food cake
1/2 gallon vanilla ice cream
1 can Hershey's fudge (thick)
1/3 c. creme de menthe

In large angel food cake pan, break cake into pieces. Sprinkle on creme de menthe, add ice cream and fudge. Repeat layers ending with ice cream. Freeze until solid, remove from cake pan, place on plate, cover and refreeze to serve.