This simple dessert is absolutely delicious!

Rainbow Sherbet Angel Food Cake

Ingredients

1 — 10 oz. prepared angel food cake
3 cups rainbow sherbet, softened

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 the cake. Freeze until firm.

~Thaw in the refrigerator 30 minutes before serving. Cut cake with a serrated knife.

~Makes 12 servings.