Slice angel food cake crosswise to make four layers.
Wash and dry the angel food cake pan, then line it with wax paper.
Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
Repeat with remaining cake layers and lime and orange sherbets.
Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
Serve and enjoy!
You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.