Download - Sherbet Ice Cream Cake Recipe
Sherbet Ice Cream Cake
A Rada Cutlery Recipe
Ingredients • 1 prepared 9″ angel food cake
• 1 pint orange sherbet, softened
• 1 pint raspberry sherbet, softened
• 1 pint lime sherbet, softened
• 1 – 12 oz. container frozen whipped topping. Thawed
• We recommend: – Rada Cutlery 10″ Serrated Bread Knife, Super
Spreader, Serrated Slicer and Pie Server
– Recipe from the Rada Cutlery Ice Cream Cookbook – 101 Recipes
Slice angel food cake crosswise.
Slice three times to make 4 layers.
Place the bottom layer on a serving plate and spread orange sherbet
evenly on top.
Place one cake slice on top of orange sherbet.
Repeat with remaining cake layers and raspberry and lime sherbets.
Frost sides and top using the Super Spreader with whipped topping and place in freezer for 1 hour until firm.
Slice the cake with the Serrated Slicer and serve it up with the Serrated Pie Server.
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