The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2009
Instead of sherbet, I used strawberry ice cream (softened) and then after I iced w/ whipped topping I garnished with real strawberries. SO GOOD!
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Photo by Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by Jilmarie2000
Reviewed: Oct. 15, 2009
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 27, 2009
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!
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Photo by Karisma

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 5, 2009
this is a great summer treat. so easy to make.it's perfect for after a heavy meal of BBQ. i used a 10 inch angle food cake, and 16 ozs of cool whip. i froze the angle food cake before cutting, than only sliced in 3 sections. thawed sherbert, and cool whip in frig before layering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 11, 2009
I HAVE NOT EVEN TAKEN A BITE OF THIS YUMMY DESSERT, AND I ALREADY KNOW IT WILL BE 5-STAR! My grocery store did not have any angel food cakes (Duh -the day before Easter!) I instead purchased a bakery pound cake, split it in 4 layers, used raspberry, lime, and orange sherbet. Freeze the cake before frosting to let everything set! I plan to use a homemade whipped cream frosting, instead of the whipped topping, but this goes together quickly and I can see it will be a winner!
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Cooking Level: Expert

Home Town: Marietta, Georgia, USA
Living In: Acworth, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 7, 2009
I have made this several times for friends and family and they love it, however I make my own Frosting: 1 pint (2 cups) Whipping Cream, 1/2 cup Powdered Sugar, and 1 teaspoon Vanilla. Beat all ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of the bowl occasionally, Frost and Freeze!
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Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA
Living In: North East, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by Trisha
Reviewed: Feb. 26, 2009
I really liked this. I just used a store bought cake. I was trying to remember the recipe when I was at the store, but I only remembered 2 quarts of sherbet. Oh well,It was good this way. You can do alot of different things with it. Will ba making again. I used raspberry, and lemon.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by Chef4Six
Reviewed: Aug. 31, 2008
I make this with tea biscuits or graham crackers instead of angel food cake - it is such a hit - with both kids and adults! I used coconut sorbet for the bottom layer, 2x riches whip mixed with 1x instant vanilla pudding, and then lemon sorbet on top. I sprinkled the top with orange "colored sugar" from this web site. I usually use contrasting colors - but these were the flavors I had in the fridge.
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Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 10, 2008
I'm giving this recipe three starts because it went together well and was a hit with my kids at my daughter's 8th birthday party but that's as far as it went. The adults in the crowd all made odd faces at the strange texture of a frozen angel food cake. It was chewy and mealy. As a whole, entirely unappetizing. Most adults ended up peeling away the cake and just eating the sherbet. Would have been better to just layer sherbet into a bowl and cut it into slices like a cake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 3, 2007
Very easy and tastes great. My family loved it. It has so many options. I took the following advice: soften sherbert in fridge 1-2 hrs, freeze cake before slicing and before frosting, thaw 15 min before serving. I also used homemade whipping cream. (Great recipe from this site.)
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M3B

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 7, 2007
Although this cake was very pretty, I just didn't find it to be that appetizing. I love angel food cake, sherbet and cool whip, but somehow all together, it just really wasn't that good. It was easy to make and it was pretty, but I don't think I'll make it again.
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Photo by Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA
Living In: New Albany, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 5, 2007
WOW!!! I made this for my parents, sister, brother in law and there 2 kids. Everyone loved it!!! It was sooooo easy! Great desert for after a heavy meal because its so light! I will be making it again soon!
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Cooking Level: Expert

Home Town: Palm Harbor, Florida, USA
Living In: Haltom City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Photo by Mallinda
Reviewed: Jul. 21, 2007
A very nice and refreshing summer dessert that's pretty as well. I also froze the cake before slicing and softened the sherbet for easier spreading. I had quart containers of sherbet and think I probably got more than a pint of each on the layers--maybe too much. Take the cake out of the freezer for about 15 minutes before serving for easier cutting. It also has more flavor when not solidly frozen.
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Photo by Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 5, 2007
I've made this twice and gotten rave reviews both times. The second time I tried some tricks that made it much easier. I softened the sherbert in the fridge for 1-2 hours first and put the angel food cake in the freezer which made it easier to cut.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 23, 2007
This is a great recipe. I made this as a trifle, and it was excellent.
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Cooking Level: Intermediate

Home Town: Riverside, California, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 2, 2006
A pain in my butt to make, but such a delicious result! I suppose it's my own fault that I didn't think about the angel food cake soaking in the sherbet. I had to work quickly, which was messy and annoying, but after freezing the result was worth it!
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Meg

Cooking Level: Beginning

Home Town: Jackson, Michigan, USA
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 7, 2005
This was a fast and easy recipe for Moms who just dont have the time to spend all day in the kitchen. My son turned 5 and loves sherbert Ice Cream!! I made a change in the Sherbert though. I used Lemon Burst sherbert, and Raspberry sherbert. And I cut the Angel food cake in 3 instead of 4!! This recipe was wonderful. I think I used more than a Pint of each sherber also! I really packed on the ice cream!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 13, 2004
Didn't go with the "rainbow"; instead I used only raspberry sherbet and decorated the top with some raspberry jam. It looked very pretty. I made this for a birthday party--the women were all thrilled that they didn't have to politely decline a slice of cake, and surprise! the men liked it too. Very easy. Definitely will make it in the summer!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 28, 2004
This is the best summertime cake!! I served it to my husband and sons after returning from soccer practice and they loved it. It is so refreshing and not killer sweet!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 16, 2004
Cake was not as flavorful as it was pretty. The sherbets' flavor did not go well together for my family's taste. Will not make again.
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