- 1 Market Pantry™ angel food cake
- 2 cups Market Pantry chocolate ice cream
- 3 cups sliced fresh strawberries
- 2/3 cup fudge sauce, warmed
- Line 9x5x3-inch loaf pan with plastic wrap, leaving 2-inch overhang on all sides. Tear half the cake into 1-inch pieces. (Reserve remaining cake for another use.)
- Fold cake into softened ice cream just until barely mixed. Immediately spoon into loaf pan. Fold overhanging plastic wrap over loaf and freeze 3 hours or until ready to serve.
- Use plastic wrap to lift loaf from pan. Slice into 1/2-inch thick slices. Serve topped with fresh berries and fudge sauce.