A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!

Rainbow Sherbet Cake

Ingredients

  • 1 (9 inch) angel food cake
  • 1 pint orange sherbet, softened
  • 1 pint raspberry sherbet, softened
  • 1 pint lime sherbet, softened
  • 1 (12 ounce) container frozen whipped topping, thawed

Instructions

    1 Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping and place in freezer for 1 hour, until firm.


Comments

min5779 Says... 21 Feb 2010 , 10:41pm

This is my fathers favorite cake, my grandmother used to make him every year on his birthday..... I love it too :)

DeezTreatz Says... 19 Jan 2011 , 7:55pm

:) What do you frost the sides with? Buttercream or whipped topping?


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