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[quote=Anonymous][u][b]Rainbow Sherbet Cake[/b][/u]

Buy three ingredients:
1.  An angel's food cake.  (Don't try to make one.  Just buy it whole in the bakery section.)
2.  Rainbow sherbet.  (Several flavors mixed together.)  (Or, if you'd rather, whatever flavor sherbet you like.)  Buy more than a pint.  You won't need a whole half gallon, but buy one and have leftovers.
3.  A half pint of whipping cream.  (Or if you're really lazy or in a hurry, whipped cream in a can or Cool Whip.)

At home, leave the sherbet (and the Cool Whip if that's what you're using) out on the shelf for 15-20 min. to soften them up a little.  Then,
1.  Whip the cream.  (Dump it in a mixing bowl, preferably chilled.  Using an electric mixer, electric beaters, or a stick blender, whip it until it stands up in stiff peaks.  Add a little sugar to taste and whip just a little more.  You can also do this in a blender.)  
2.  Put the cake on a serving plate.  Using a big serrated knife, cut the cake horizontally into three layers.  Set the top two layers aside.
3.  Using a serving spoon, spread the sherbet onto the bottom layer.  Maybe 1/2 to 3/4 inch thick.  Add the next layer on top.  Repeat.  Add the top layer on top.
4.  Frost the whole thing with your fresh whipped cream.  Or with Cool Whip or whipped cream from a can if that's the way you went.  That will still be good, but not as good as fresh whipped.

Now here's the only important part:  Cover carefully with plastic wrap.  Use toothpicks if you want to keep the wrap off the frosting.  Or, put it in a tupperware cake carrier.  It's OK if there's air inside the wrap, but you want to completely seal off the cake from outside air.  This is because the whipped cream will pick up off freezer flavors in a heartbeat.

Then freeze the cake in your freezer for an hour (or more if you want, but at least an hour).

Keep frozen until 10-15 min. before serving.  Slice 'n' serve.

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