This impressive cake is way easier to make than it looks. Just layer sliced angel food cake with three types of sherbet, then cover with a (thawed) container of frozen whipped topping.
This sherbet cake is a delightfully refreshing summer dessert made with sherbet and angel food cake. It’s pretty as a picture!
Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
10
Yield:
1 9-inch 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
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.
