I stopped at a deli and placed an order for a lunch that included this salad. I didn’t even want to try the salad because it was so unusual. I gave it a go and really liked it! At home, I made my own rendition. They all adore it! If you would rather, you can substitute any other type of greens for the spinach leaves.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 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
Instructions
- 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
| Calories | 296 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 281 mg |
| Sugars | 28 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Have made over the years for birthdays. Beautiful. Made as a naked cake this month for my child’s birthday.
Tasted great, made an awesome birthday cake for a teen:)
Use store-bought angel food cake sliced into three layers four was too thin. And used rainbow sherbet per my granddaughter’s request . Everyone loved it. Used the tips of freezing the angel food cake then slicing, letting the sherbet soften in refrigerator . Added Cool Whip and back in freezer until 10 minutes before serving time … Perfect.
Love it
Used rainbow sherbert and layered it just like it was suppose to. Nice and light dessert…..kids liked it too
I ended up buying two angel food cakes to make sure I had a back up in case it didn’t cut well and I am very glad I did! By the time I got down to the last cut the cake fell apart. Defrosted the ice cream for an hour and froze the cakes before cutting them. Those were both great suggestions! Don’t care for whipped topping so I am whipping up some cream with vanilla and confectioners sugar to go on top and adding strawberries and blueberries for some color. I know this will be a great addition to tomorrow’s party!!
Loved it! Beautiful, delicious and easy to make! Like other reviewers said, definitely thaw the sherbet some to make it easier to spread.
Awesome and so much fun for the little ones to help create
perfect, quick, and light. Everyone loved it!
This was very pretty, and delicious! It was the perfect ending for our Easter dinner. I didn’t use angel food cake, I used “Simple White Cake” from here. I made 2 9 inch rounds, which I cut in half. For the sherbet, I softened the three colors, then spread each in a 9 inch round cake pan and froze that. After they were frozen, I dipped each in hot water and put the frozen layer on the cut cake. Simple as can be, no fussing with trying to spread sherbet on the cake, and the layers were even and pretty!
we all loved this. easy to put together. nice and light. perfect for summer. thanks for the post VITE!
Simple recipe and perfect dessert for summer.
Thank you so much! My sister has a bunch of health issues and recently had to go on a dairy free diet for two weeks that would’ve gone into her 15th birthday party. This was the perfect, bright, summery substitute for an ice cream cake! And easy, too!
Great summer dessert. You don’t even have to turn the oven on if you use a store bought angel food cake. Followed the advise of others and froze the cake before slicing and softening the sherbert in the frig. So easy.
I would have like the angel food cake to stay soft,but I guess there is not a way to do that once it gets frozen..made a big amount.
I’m so excited to find this recipe that I’ll be back to review it much later…but i already know it’s awesome. This is the recipe my Aunt Julia (w/ her horn-rimmed-rhine-stoned glasses & sss…SUPER pointy bra n’ all…) took to her grave! We loved her and we loved this cake! I have vivid memories of its’ delicious-ness from years…ago! Thank you VITE! THANK you!
my sister loved this cake. It was really easy to make and put together thanks for the wonderful cake recipe
This cake was a great and refreshing treat for the hot weather we are having here. I made this and took it to work my co workers really enjoyed it.
Instead of sherbet, I used strawberry ice cream (softened) and then after I iced w/ whipped topping I garnished with real strawberries. SO GOOD!
For My sons 3 year birthday party I was making a large meal for family from out of town.. so this was a easy way to have a creative cake without spending all my time in the kitchen baking! Not to mention how inexpensive it was! He loves sherbert and was soooo happy with the cake. Not to mention that the Angel Food made it a less guilty inudulgence for us adults! Try a low sugar icecream and it really cut the calories. with the choices of icecream now, the kids won’t know the difference!
Yay for an easy summer dessert. Cool and refreshing. Malinda’s review was spot on. I got a lil’ carried away and used two tubs of lite cool whip. Perfect!