Orange-Raspberry Dreamsicle Cake

1. 1

   Line a 13 x 9 x 2-in.

2. 2

   pan with foil, letting foil extend about 2 inches above pan at both ends.

3. 3

   Lightly coat with nonstick spray.

4. 4

   Line bottom of the pan with macaroons; press to flatten and form a layer.

5. 5

   Freeze 20 minutes, or until firm.

6. 6

   Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.

7. 7

   Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go.

8. 8

   Freeze 2 hours, or until firm.

9. 9

   Repeat with orange sherbet and remaining vanilla ice cream.

10. 10

    Freeze 30 minutes to set, then swirl surface decoratively.

11. 11

    Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.

12. 12

    To serve: Lift foil by ends onto cutting board; remove foil.

13. 13

    Cut in 9 bars; cut bars in half diagonally to make wedges.

14. 14

    Garnish with iced cookies.

15. 15

    Planning Tip: The cake can be made through Step 4 up to 2 weeks ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.