rainbow sherbet cake

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


Directions

  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, or until firm.

04/01/2017
rainbow sherbet cake, recipe PT15M PT1H 5 455 calories

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