Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like.

 

  • Total Time
    Prep: 25 min. + freezing
  • Makes

    12 servings

    Ingredients

    • 1 prepared angel food cake (8 to 10 ounces)
    • 3 cups rainbow sherbet, softened if necessary
    • WHIPPED CREAM:
    • 2 cups heavy whipping cream
    • 1/3 cup confectioners’ sugar
    • 1 teaspoon vanilla extract

    Directions

    • Using a long serrated knife, cut cake horizontally into four layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour.
    • In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm.
    • Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

    Nutrition Facts

    1 slice: 253 calories, 16g fat (10g saturated fat), 54mg cholesterol, 174mg sodium, 27g carbohydrate (12g sugars, 2g fiber), 2g protein.