Sherbet Angel

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: 30 mins
• Serves: 12
• Yields: 1 cake

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.