Ingredients:

• 1/2 gallon strawberry ice cream
• 1 (10-oz.) box frozen sliced strawberries with juice, thawed
• 1 (20-oz.) can crushed pineapple, drained
• 2 cup whipped topping
• 1 large angel food cake
• 1 cup pecans, chopped     

Directions:

Allow ice cream to come to room temperature. Mix ice cream, strawberries with juice, drained pineapple, and whipped topping. Remove brown crust from the cake, and break cake into small pieces. Stir angel food cake and pecans into ice cream mixture. Pour in a Bundt or tube pan. Freeze overnight. Several hours before serving time, dip the bottom of the pan in hot water, just until sides begin to soften; then invert cold silver tray. Return silver tray to freezer to allow any melted ice cream to harden; then clean up any ice cream melt. Cover ice cake, if not being served within the hour. At serving time, allow the ice cake to thaw for 10 minutes before slicing.