Pineapple Sherbet Cake
From chefmeow 14 years agoIngredients
- 1 premade rectangle shape angel food cake shopping list
- 1/2 gallon pineapple sherbet shopping list
- 16 ounces frozen whipped topping thawed shopping list
- 6 ounces pineapple juice frozen concentrate thawed shopping list
- 6 ounces pineapple tidbits drained shopping list
How to make it
- Set sherbet out at room temperature to soften.
- Carefully slice cake into three slabs and place in bottom of rectangular baking pan.
- Scoop softened sherbet into a large bowl then stir well to blend making sherbet spreadable.
- Spoon sherbet onto slices of cake in baking pan then spread to cover all of cake until smooth.
- In another large mixing bowl combine frozen topping with pineapple juice concentrate.
- Blend well with electric mixer then spoon on top of sherbet and spread to cover.
- Place pineapple tidbits on top of frosting then freeze at least 1 hour before serving.
The Rating
Reviewed by 5 people-
Mmmmmm sounds wonderful to me cat
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
Wonderful post, great recipe! High 5 to you!
valinkenmore in Malott loved it
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