• 1 angel food cake, broken into large chunks
• 1/2 gallon vanilla ice cream - the richer the better
• Homemade fudge sauce OR two jars of Hershey's Old Ice Cream Shoppe Fudge Sauce - heated.

1. Put ice cream in a large bowl and let sit on counter for 25-30 minutes.
2. When sufficiently softened, fold in cake chunks.
3. Freeze in square or oblong pan.
4. To serve, cut into squares and top with hot fudge sauce and a dollop of whipped cream - can pop a cherry on top for garnish.

(Cotton)