Rainbow Sherbet Cake
9-inch Angel food cake
1 pint Orange sherbet, softened
1 pint Lime sherbet, softened
1 pint Raspberry sherbet, softened
Cool Whip, softened
Slice the angel food cake crosswise to make four layers.
Place the bottom layer on a serving plate and spread orange sherbet evenly on top.
Repeat alternating cake and sherbet layers. Finish with final layer of cake on top.
Ice the sides and top with Cool Whip and freeze for one hour.
A nice, cool treat for a hot summer day.