Ingredients:

• 1 angel food cake
• 2 pints peppermint stick ice cream
• 1 pint whipping cream
• 1/4 cup powdered sugar
• 2 ounces peppermint crackle

Recipe Directions:

1. With a long serrated knife slice the angel food cake into three layers (two cross cuts).
2. Allow ice cream to slightly soften, scoop and spread on the bottom cake layer.
3. Place middle cake layer on ice cream and repeat the layering.
4. Put cake in freezer while whipping the cream into firm peaks.
5. Add powdered sugar to whipped cream and blend.
6. Place whipped cream in refrigerator and hold til ready to serve or an hour before serving.
7. Remove cake from freezer and frost with whipped cream.
8. Scatter peppermint crackle over the top and serve or place in refrigerator up to an hour until ready to serve.