#1 Line a 9X5-inch loaf pan with plastic wrap, extending over sides #2 In a large bowl, combine ice cream, whipped topping and dry gelatin mix well. Stir in cake cubes and pour into prepared pan #3 Cover with plastic wrap and freeze 6 to 8 hours, or until firm #4 Remove from pan, invert onto serving platter and discard plastic wrap. Garnish with strawberries, then slice and serve. Store leftover ice cream cake in freezer.