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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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How easy can this get for a great summer frozen cake-dessert! Ingredients:
1 prepared angel food cake (16 ounces) |
1 quart raspberry sherbet |
1 carton (8 ounces) whipped topping, thawed |
1/2 cup reduced-sugar raspberry preserves, warmed |
fresh raspberries, optional |
Directions:
1. Freeze the cake for at least 2 hours or overnight.
2. Split cake horizontally into three layers.
3. Place bottom layer on a freezer-safe serving plate; spread with about 1 cup sherbet.
4. Repeat layers.
5. Add top cake layer.
6. Fill center with remaining sherbet.
7. Frost top and sides with whipped topping.
8. Gently spread preserves over top of cake.
9. Loosely cover and store in freezer.
10. Thaw in the refrigerator for 30 minutes before slicing with a serrated knife.
11. Garnish with raspberries if desired.
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