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    Fruit and Cream Cake


    Source of Recipe


    Terri B.

    List of Ingredients




    1 whole angel food cake
    1 cup raspberry sherbet
    1 cup lime sherbet
    1 cup orange sherbet
    2 cups whipping cream
    1/2 cup powdered sugar
    1 teaspoon vanilla extract

    Recipe



    1. Slice cake horizontally into 4 equal layers. Place bottom cake layer on freezer-safe serving plate (I used one of my large dinner plates and covered it with Glad Press and Seal); spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spred with orange sherbet. Place fourth cake layer on top. Freeze until sherbet is firm, abut 1 hour.

    2. In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost sides and top of cake. Freeze until firm before serving, at least 30 minutes.

    Terri's Notes and Cheats: I'm sure you can use any flavor(s) of sherbet or maybe even sorbet. To make this even easier, I used Cool Whip (1 whole container plus a couple of tablespoons out of second). Matter of fact, I made it totally fat free by using fat-free Cool Whip.
 

 

 

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