1 angel food cake (8 inches)
1/2 gallon vanilla ice cream, slightly softened
2 quart fresh strawberries
1 cup sugar
1 sugar substitute to taste
Cut the cake in half; tear one half into small pieces and set aside.
Cut the other half into 12-14 thin slices;
arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed.
Spread softened ice cream over cake,
pressing down to smooth.
Gently press the small cake pieces into the ice cream.
Cover and freeze.
Just before serving, slice strawberries
and sweeten to taste.
Cut dessert into squares and top with strawberries.