Rainbow Sherbert Cake

A delightfully refreshing summer dessert featuring     sherbet and angel food cake. Pretty as a picture! Prep Time: approx. 15 Minutes.

Makes 1 -9 inch cake ( 10 servings).

1 (9 inch) angel food cake

2 cups orange sherbet, softened

2 cups raspberry sherbet, softened

2 cups lime sherbet, softened

1 (12 ounce) container frozen

   whipped topping, thawed

Directions

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, until firm.  

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