Rainbow Sherbet Cake

Rainbow Sherbet Cake

This sherbet cake is a delightfully refreshing summer dessert made with sherbet and angel food cake. It’s pretty as a picture!

Prep Time:
15 mins
Additional Time:
60 mins
Total Time:
1 hr 15 mins
Yield:
1 9-inch cake
Servings:
10

Ingredients

  • 1 (9-inch) angel food cake
  • 1 pint orange sherbet, softened
  • 1 pint raspberry sherbet, softened
  • 1 pint lime sherbet, softened
  • 1 (12 ounce) container frozen whipped topping, thawed

Directions

Step 1
Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

Nutrition Facts (per serving)

296
Calories
10g
Fat
51g
Carbs
3g
Protein
Nutrition Facts
Servings Per Recipe 10
Calories 296
% Daily Value *
Total Fat10g 12%
Saturated Fat8g 39%
Cholesterol2mg 1%
Sodium281mg 12%
Total Carbohydrate51g 19%
Dietary Fiber1g 5%
Total Sugars28g
Protein3g
Vitamin C2mg 11%
Calcium71mg 5%
Iron0mg 2%
Potassium75mg 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved

source by allrecipe

Leave feedback about this

  • Rating