Ingredients
- One 16-ounce tub sugar free non-dairy whipped topping
- 1-1/2 quart tub Rainbow Sherbet
- Store bought Angel Food cake (or homemade)
Preparation
- Defrost whipped topping and sherbet.
- Cut the cake horizontally in the middle to create a top and bottom section of the cake.
- Spread sherbet generously across bottom half of cake, ~ 4-5 inches thick. Place top of cake on the sherbet.
- Frost all the cake with whipped topping. Place in freezer for 4-6 hours. Remove from freezer when ready to serve.
Helpful hints
Look for store-bought angel food cake with no or minimal phosphorus additives in the ingredient list.
May use regular whipped topping, but it will increase the added sugar by ~20 grams or more.
This dessert is an occasional treat, would not be appropriate for people with diabetes
May try different flavors of sherbet if desired.
