Rainbow Sherbet Ice Cream Cake
Rainbow Sherbet Ice Cream Cake recipe made with pound cake, orange sherbet, lime sherbet, raspberry sherbet, and Cool Whip.
Servings 12 servings
Calories 208kcal
Ingredients
- 10.75 oz frozen pound cake thawed according to package directions
- 2 cups orange sherbet
- 2 cups lime sherbet
- 2 cups raspberry sherbet
- 8 oz Cool Whip thawed according to package directions
- rainbow colored sprinkles
Instructions
- Allow sherbet to soften on counter 10-15 minutes or until you're easily able to stir it with a spoon, but before it melts completely to liquid.
- Meanwhile, slice thawed pound cake into 4 equal slices lengthwise.
- Place bottom slice back into foil container.
- Spread softened orange sherbet on pound cake slice evenly.
- Top with 2nd slice of pound cake, and repeat layers with sherbet flavors and pound cake, ending with final pound cake slice on top.
- Place cake into the freezer for 1 hour.
- Loosen cake from foil container carefully around the edges with a knife.
- Turn cake out onto a serving platter.
- Spread Cool Whip evenly over cake and top with rainbow sprinkles.
- Place back into freezer for 1 hour.
- When ready to serve, allow cake to sit at room temperature for 5-10 minutes before slicing.
- Store leftovers in the freezer.
Nutrition
Calories: 208kcal | Carbohydrates: 43g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 184mg | Potassium: 117mg | Fiber: 1g | Sugar: 30g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg