Sherbet Angel

1. 1

   Thaw Cool Whip.

2. 2

   Allow the 3 pints of sherbet to become SLIGHTLY softened.

3. 3

   With a bread knife, slice cake into thirds (horizontally).

4. 4

   WORKING QUICKLY:.

5. 5

   Spread 1 pint sherbet on bottom layer, add middle layer of cake, spread 1 pint of sherbet on middle layer, add top layer of cake.

6. 6

   fill hole in middle of cake with remaining 1 pint of sherbet.

7. 7

   (At this point you may want to stick cake back in freezer for a few minutes to keep sherbet from melting).

8. 8

   Frost entire cake with Cool Whip.

9. 9

   Wrap loosely with plastic wrap.

10. 10

    Freeze solid (overnight is best).

11. 11

    When serving, a serrated knife works best.

* Per serving · 4 servings · Values may vary.

No additional tips available.