Rainbow Sherbet Cake

35 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

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 -9 inch cake

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.

Nutrition

Amount Per Serving (10 total)

Calories
350 cal
17%

Fat
10.3 g
16%

Carbs
63 g
20%

Based on a 2,000 calorie diet

Share It

Reviews (35)

Rate This Recipe

Kim G.

Jul. 5, 2007

"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."

Carrie

Oct. 8, 2003

"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."

JEAN BENWELL

Oct. 8, 2003

"This was way too easy to be so good. It was nice and cool on a warm evening and very light. I will use this often. It makes you look like you've been working hard at a fancy dessert....it takes 15 ..." See moremin. max. Thanks again M Morel!"

More Reviews