Ice Cream Tunnel Cake

I found this recipe in the July edition of Parenting magazine.  It's a 4th of July-looking dessert, but since we didn't have any big plans on Independence Day, I decided to make it for a dinner with friends.  It's easy to make, and very good to eat!  The final product didn't turn out as pretty as the picture (I think they staged it differently than it's actually made.), but it was definitely tasty!

ICE CREAM TUNNEL CAKE

1 lb. strawberries, sliced

2 T sugar (I used Splenda), divided

2 C. fresh blueberries

1 prepared angel food cake (the bigger the better, I think)

2 C. strawberry ice cream, softened

Toss the strawberries with 1 T of the sugar.

Toss the blueberries with the remaining 1 T of sugar.

Using a serrated knife, slice off the top inch of the cake and carefully set it aside.

Cut a "trench" into the bottom part of the cake- leaving an inch on either side and an inch or more on the bottom.

Layer strawberries, ice cream, and blueberries into the trench.

Try to stay level with the top of the "trench" wall- you'll have some fruit left over.

Place the cake "lid" back on.

Freeze for two hours or overnight.

Just before serving, spoon remainig fruit over top of cake or serve with each slice.