RAINBOW ANGEL FOOD CAKE
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
Slice the 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. Put into freezer for 30 minutes. Frost sides and top with whipped topping and return to the freezer for 1 hour, until firm. (You can skip the 30 minutes in the freezer and go straight to the frosting if you are short on time. The interim step makes frosting the cake a bit easier.) Slice and serve.
i got this in my email. it sounds so yummy. :D:D
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