Rainbow Sherbet Cake


A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!

Prep Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins
1 to 9 - inch cake


  • 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


  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 Fat 10g 12%
Saturated Fat 8g 39%
Cholesterol 2mg 1%
Sodium 281mg 12%
Total Carbohydrate 51g 19%
Dietary Fiber 1g 5%
Total Sugars 28g
Protein 3g
Vitamin C 2mg 11%
Calcium 71mg 5%
Iron 0mg 2%
Potassium 75mg 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.

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