NO-BAKE ICE CREAM ANGEL FOOD CAKE

This layered angel food cake boasts three different kinds of ice cream. Be sure and buy whatever flavor of ice cream(s) that you like the best.

1 10-inch baked angel food cake
1 pint Moose Tracks ice cream
1 pint coffee ice cream
1 pint butter pecan ice cream

Wrap cake in plastic wrap and freeze 30 minutes; it will be easier to slice.
Allow ice cream to come to room temp, about 20 minutes, to soften.
Slice cake horizontally into 4 equal layers using a serrated knife. Place bottom cake layer on a serving plate; spread top of layer with Moose Tracks ice cream, leaving a 1/2-inch border around edges. Top with second cake layer; and repeat layers with coffee ice cream, a cake layer, and butter pecan ice cream, and remaining cake layer. Wrap in plastic wrap and freeze at least 8 hours.
Spread WHIPPED CREAM FROSTING over top and sides of cake. Sprinkle with 1/4 cup toasted slivered almonds.

Beat 2 cups whipping cream at high speed of electric mixer until cream is foamy; gradually add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, beating until stiff peaks form. 4 cups