No Bake Neapolitan Cake

1 (10-inch) angel food cake
1 pint chocolate ice cream
1 pint vanilla ice cream
1 pint strawberry ice cream
1 large tub Cool Whip (thawed) or Whipped Cream Frosting below
1/3 cup chopped nuts or toasted slivered almonds

Directions:
Freeze the cake for 30 minutes (in its bakery container or wrapped in plastic wrap) so it will be easy to slice. Thaw the ice cream for 20 minutes so it will be soft enough to spread. Slice cake into 4 layers with a sharp serrated knife. On the serving dish, place the bottom layer of the cake. Spread it with chocolate ice cream. Then place the next layer of cake and spread it with vanilla ice cream. Place the third layer of cake and spread it with strawberry ice cream. Finally, place the top layer of the cake on top of the ice cream/cake stack. Spread Cool Whip or Whipped Cream Frosting over the entire cake and sprinkle the nuts or almonds over the top. Freeze 1 hour; then wrap well in plastic; freeze 6-8 hours total before serving. (Serves 8-10 )

Whipped Cream Frosting
Beat 2 cups of whipping cream at highest speed until the cream foams. Then add 2 tablespoons of powdered sugar, a bit at a time, while beating. Finally, beat in 1 teaspoon vanilla extract. Continue beating until the cream is stiff enough to form and hold peaks.

Notes:
Cool Whip works fine in this recipe instead of the whipped cream frosting. The finished cake stands tall, so make sure you have room in your freezer.

An obvious variation: 1 cake, sliced into three or four sections and layered with your favorite flavor of ice cream. With a low fat, low sugar ice cream, non-fat Cool Whip, and the angel food cake which is non-fat and fairly low in sugar, this is a sensible treat.