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LAYERED RAINBOW ICE CREAM CAKE

Ingredients:

8 slices chiffon cake, store bought
1(425 mL) pint MAGNOLIA ICE CREAM CLASSIC STRAWBERRY FLAVOR
1(425 mL) pint MAGNOLIA ICE CREAM CLASSIC VANILLA
2 cups MAGNOLIA ICE CREAM CLASSIC UBE FLAVOR
1 (250mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1 cup rainbow sprinkles

Procedure:

  1. Layerin a deep round or rectangular pan half of chiffoncake, chocolateice cream,remainingcake, vanilla ice cream, cakethenubeice cream. Freezeuntil firm.
  2. Garnish withwhipped cream andsprinkles. Serve frozen.
Makes 10 servings.  
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