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pink lemonade concentrate, frozen
red food coloring drops
Prepare cake mix according to package directions.
Bake in two 9x1 1/2 inch round cake pans; cool.
Meanwhile, stir ice cream to soften; quickly stir in 1/2 cup of the concentrate and the food coloring.
Spread evenly in foil-lined 9x1 1/2 inch round cake pan.
Freeze 2 or 3 hours or until firm.
Place cake layer on serving plate; top with ice cream layer, then with second cake layer.
Beat cream with remaining concentrate and the sugar until stiff.
Frost sides and top of cake; return to freezer at least 1 hour or until served.