- 1 (10.75 ounce) loaf angel food cake
- 1 pint vanilla ice cream
- 1 (10 ounce) package frozen sweetened sliced strawberries, thawed and drained
- 1 (8 ounce) can unsweetened crushed pineapple, drained
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans, divided (optional)
- 1 (8 ounce) carton frozen whipped topping, thawed
- Slice cake in half horizontally. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace top. Combine strawberries, pineapple, marshmallows and 1/4 cup pecans; fold in whipped topping. Spread over top and slides of cake. Sprinkle with remaining pecans. Freeze for at least 2 hours. Slice and serve frozen.