1/2 gallon vanilla ice cream, softened until spreadable
Slit cake into bite-size pieces. Separate among 3 bowls
Mix up 1 package of Kool-Aid with each cake bowl. Line 10-inch angel food cake pan with foil
Place strawberry cake in pan. Wrap with frozen strawberries with juice. Spread 1/2 of ice cream over top.
Place orange cake with peaches in next. Place raspberry cake over and then frozen raspberries with juice. Wrap with remaining ice cream. Freeze 24 hours.Two hours before serving, place it in refrigerator.
Thirty minutes before serving, unmold.
Makes 16 to 20 servings.