2 baked angel food cakes, broken into large pieces
1 container VELVET Peppermint Stick Ice Cream, softened
1 8-ounce container non-dairy whipped topping, defrosted
Red food coloring, if desired
5 crushed peppermint candies
Premium hot fudge sauce, warmed
In an angel food cake pan, begin with a layer of broken cake pieces. Top with several scoops of VELVET Peppermint Stick Ice Cream. Add another layer of cake pieces. Repeat until all the ice cream and cake has been layered. Freeze until firm, about 4 hours.
Add a few drops of red food coloring to the non-dairy whipped topping and mix well. Allow the cake to set out on the counter top for approximately 15 minutes. Unmold and place on a cake platter. Frost with non-dairy whipped topping. Freeze for one hour.
To serve: Sprinkle crushed peppermint candies over the top of the cake and drizzle with hot fudge. Makes approximately 12-14 servings.
Use small or individual-sized loaf pans for variations in serving sizes.