Rainbow Sherbet Cake35 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!” - by VITE
Original recipe yields 1 -9 inch cake
- 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.
Amount Per Serving (10 total)
- 350 cal
- 10.3 g
- 63 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"I've made this twice and gotten rave reviews both times. The second time I tried some tricks that made it much easier. I softened the sherbert in the fridge for 1-2 hours first and put the angel foo..." See mored cake in the freezer which made it easier to cut."
"This cake is beautiful and delicious. I served it at my best friend's wedding shower, and everyone was impressed. I would recommend freezing the cake after making the sherbet layers. About an hour l..." See moreater, frost it, and then freeze it again. Otherwise it gets too sloppy. Thanks for a delicious and elegant recipe."
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