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Rainbow Sherbet Cake

Source of Recipe

Macklinda


List of Ingredients

Rainbow Sherbet Cake

1 (9 inch) angel food cake
4 cups sherbet, softened-- 2 cups of 2 different flavors
2 cups raspberry sherbet, softened
2 cups lime sherbet, softened
1 (12 ounce) container frozen whipped topping, thawed




Recipe

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