Recipe
Angelfood Rasberry Torte Recipe
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Midgelet / All my dishes 1 year, 6 months ago
How easy can this get for a great summer frozen cake-dessert!
Prep:120m Servings:16
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 Midgelet |
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Fans
Ingredients
- 1 prepared angel food cake (16 ounces)
- 1 quart raspberry sherbet
- 1 carton (8 ounces) whipped topping, thawed
- 1/2 cup reduced-sugar raspberry preserves, warmed
- Fresh raspberries, optional
Directions
- 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.
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redkitchen 1 year, 6 months ago said:
You got it goin on with this one!
momo_55grandma 1 year, 6 months ago said:
This sounds like a great recipe thanks
lor 1 year, 6 months ago said:
Mmmmm, perfect and refreshing! Love your 5 fork summertime dessert!
cheric 1 year, 6 months ago said:
Yummm!! A perfect summertime dessert. Sounds refreshing...and so easy!!! Thanks for sharing!! :)
jett2whit 1 year, 6 months ago said:
Mmmmmm sounds very light & refreshing. I love raspberry anything!