Ingredients
1 prepared angel food cake (8 to 10 ounces)3 cups rainbow sherbet, softened if necessaryWHIPPED CREAM:2 cups heavy whipping cream1/3 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining 2 cups sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm.
Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
