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Rainbow Sherbet Ice Cream Cake

Rainbow Sherbet Ice Cream Cake recipe made with pound cake, orange sherbet, lime sherbet, raspberry sherbet, and Cool Whip.
Course Dessert
Cuisine American
Keyword recipe for rainbow sherbet ice cream cake
Prep Time 2 hours 15 minutes
Cook Time 0 minutes
Servings 12 servings
Calories 208kcal


  • 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


  • 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.


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