 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I actually won a newspaper-sponsored recipe contest many years ago with this! My Mom has been making it for cook-outs since I can remember. It is absolutely the most refreshing dessert to have on a hot summer evening. Freezing time of completed cake not included in times. Ingredients:
1 angel food cake |
1 pint lime sherbet |
1 pint raspberry sherbet |
1 pint lemon sherbet |
1 larger container cool whip |
Directions:
1. Thaw Cool Whip.
2. Allow the 3 pints of sherbet to become SLIGHTLY softened.
3. With a bread knife, slice cake into thirds (horizontally).
4. WORKING QUICKLY:.
5. Spread 1 pint sherbet on bottom layer, add middle layer of cake, spread 1 pint of sherbet on middle layer, add top layer of cake.
6. fill hole in middle of cake with remaining 1 pint of sherbet.
7. (At this point you may want to stick cake back in freezer for a few minutes to keep sherbet from melting).
8. Frost entire cake with Cool Whip.
9. Wrap loosely with plastic wrap.
10. Freeze solid (overnight is best).
11. When serving, a serrated knife works best.
|
|