Total Time
15mins
Prep 15 mins
Cook 0 mins

really really good and fruity.

Ingredients Nutrition

  • 1 store bought angel food cake
  • 3 cups fruit flavored sorbet (i like raspberry or mango) or 3 cups sherbet (i like raspberry or mango)
  • 14 cup unsweetened pineapple juice
  • 1 (8 ounce) container Cool Whip

Directions

  1. slice cake in half horizontally and hollow out insides to make two 1-inch thick shells.
  2. Spoon sherbet onto bottom shell and place other half of cake on top.
  3. Poke holes on top of the cake with a fork and drizzle pineapple juice on top of cake.
  4. Frost top and side of cake with cool whip. Garnish with fresh fruit if desired.
  5. Serve immediately or you may cover with plastic wrap, loosely, and freeze up to one week.

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