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“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.”
READY IN:
30mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 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.

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