Total Calories: 261
Prepare and bake cake in two 9 x 1-1/2-inch round cake pans according to package directions. Cool.
Stir ice cream to soften quickly stir in food coloring and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined 9 x 1-1/2-inch round cake pan. Freeze till firm, about 2-3 hours.
Place one cake layer on plate top with ice cream layer, then second cake layer. Whip cream with remaining lemonade and sugar until stiff. Frost sides and top of cake. Return to freezer for at least 1 hour. Cover well if frozen longer.
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