This is the simplest, yummiest summer dessert ever. My mother-in-law used to make it for her children when my husband was growing up. It’s our favorite!
1 half-gallon vanilla ice cream
1 can frozen pink lemonade concentrate
1 whole angel food cake
Tear angel food cake into small chunks. Cover the bottom of a 13×9 glass baking dish with the cake chunks. Let the ice cream and lemonade sit out and soften for an hour or so, then combine in a large bowl. Use an electric mixer to combine the ice cream and lemonade until smooth. Pour the ice cream/lemonade mixture over the angel food cake. Smooth the top. Freeze for at least 2 hours, then serve.
