Ingredients
8
8 servings
- •1 16-ounce box of angel food cake mix, batter prepared according to package instructions
- •2 pt rainbow sherbet ice cream
- •2 pints rainbow sherbet ice cream
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of a 10-inch springform pan with parchment paper.
- Pour the angel food cake batter into the prepared pan and bake according to the package directions. Remove from the oven and let cool for 20 minutes, or until no longer warm to the touch.
- Line a baking dish of your choice with plastic wrap. Pull apart pieces of the cake and place them sporadically around the dish, alternating with scoops of rainbow sherbet. Repeat until all of the cake and ice cream have been used. Cover the dish with plastic wrap and firmly press the cake and sherbet down to form the shape of the dish. Freeze for at least 5 hours, or overnight.
- Remove the baking dish from the freezer. Lift the plastic wrap to remove the cake from the baking dish and cut into pieces. Serve immediately.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 239
- Carbohydrate: 26g
- Fat: 12g
- Fiber: 0g
- Protein: 3g
- Sugar: 23g
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