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sugar
1/2 gallon vanilla ice cream--slightly softened
2 quarts fresh strawberries
Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lines 13x9x2 inch baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
Serves 15
Calories 183, Sodium 131mg, Cholesterol 15mg, Carbohydrate 34gm, Protein 6gm, Fat 4gm
Diabetic Exchange: One serving (prepared with sugar free ice cream and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit
