1 Angel food cake, torn in small pieces
1 56-ounce container Campfire S’mores VELVET Ice Cream, softened
1 8-ounce jar marshmallow ice cream topping
1 8-ounce container non-dairy whipped topping, defrosted
1 8-ounce container hot fudge ice cream topping
1 cup mini marshmallows
In a 8x11.5x2-inch baking dish, layer one half of torn angel food cake. Pour the marshmallow topping over the cake pieces. Top with 1/2 of the VELVET Ice Cream carton and spread over the cake. Top the ice cream with remaining cake pieces and finish with the ice cream. Cover with whipped topping. Freeze for approximately two hours.
Warm the hot fudge sauce topping. Cut squares of the dessert and top with a few mini-marshmallows and drizzle with hot fudge sauce. Makes 8 servings.
Other flavor options: VELVET Salty Caramel Ice Cream, chopped salted peanuts, with caramel sauce or VELVET Strawberry Shortcake Ice Cream, fresh berries and hot fudge sauce.