We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
75 minutes
- 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
- Cut the angel food cake into four layers. Start by placing the bottom layer on a serving plate, then evenly spread orange sherbet on top. Continue layering with remaining cake, raspberry sherbet, lime sherbet, and finish with the final cake layer. Frost the sides and top with whipped topping, then chill in the freezer for 1 hour until firm.
Similar Recipes
- 7hr50min
Rainbow Sherbet Roll
Create a delightful angel food cake roulade with raspberry, orange, and lime sherbet for a refreshing and effortless dessert.
- 5hr43min
Party Ice Cream Cake
Top this colorful rainbow chip cake with your choice of frozen yogurt, ice cream, or sherbet for a delicious twist!
- 2hr15min
Rainbow Sherbet Pie
Colorful and quick dessert ready in under 15 minutes!
- 10min
Sherbet Cooler
Sparkling grape juice poured over rainbow sherbet in goblets - a fancy and refreshing treat, perfect for summer entertaining!
- 30min
Veggie noodle stir-fry
Rainbow stir-fry packed with colorful veggies for a nutrient boost. Enjoy two of your daily servings in this flexible and delicious dish, perfect for using up fridge leftovers.