Neapolitan Cake
½ gallon Neapolitan ice cream
1 large angel food cake
1 (4oz) pkg dessert topping mix
Let ice cream soften at room temp for 10 to 15 minutes
Slice cake crosswise into 4 layers
With sharp long bladed knife cut ice cream into layers according to flavor
Spread chocolate ice cream on bottom layer
Vanilla and second layer so on
Stack carefully on serving platter
Replace top cake layer
Place in freezer prepare topping mix
Remove cake from freezer and frost with topping
Return to freezer for 2 to 3 hours
Makes 10 to 12 servings
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