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Rainbow Sherbert Cake

Source of Recipe


Old Fashioned Tips Newsletter






List of Ingredients



• 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
  






Instructions



1. 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.