Angelfood Rasberry Torte
From midgelet 15 years ago
- - to make
- Serves 16
How easy can this get for a great summer frozen cake-dessert!
Ingredients
- 1 prepared angel food cake (16 ounces) shopping list
- 1 quart raspberry sherbet shopping list
- 1 carton (8 ounces) whipped topping, thawed shopping list
- 1/2 cup reduced-sugar raspberry preserves, warmed shopping list
- fresh raspberries, optional shopping list
How to make it
- Freeze the cake for at least 2 hours or overnight.
- Split cake horizontally into three layers.
- Place bottom layer on a freezer-safe serving plate; spread with about 1 cup sherbet.
- Repeat layers.
- Add top cake layer.
- Fill center with remaining sherbet.
- Frost top and sides with whipped topping.
- Gently spread preserves over top of cake.
- Loosely cover and store in freezer.
- Thaw in the refrigerator for 30 minutes before slicing with a serrated knife.
- Garnish with raspberries if desired.
The Rating
Reviewed by 4 people-
You got it goin on with this one!
redkitchen
in Murfreesboro loved it
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this sounds like a great recipe thanks
momo_55grandma
in Mountianview loved it
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Mmmmm, perfect and refreshing! Love your 5 fork summertime dessert!
lor
in Toronto loved it
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