Angel Ice Cream Cake
|Angel food cake mix||18 1⁄4 Ounce (1 large package)|
|Raspberry sherbet||1 1⁄2 Pint, softened|
|Orange sherbet||1 1⁄2 Pint, softened|
|Confectioners sugar||1 Tablespoon|
1. Make and bake angel-food-cake mix in 10-inch tube pan as package label directs; cool. Cut the cake crosswise into 3 layers.
2. Stack layers, filling alternately with raspberry and orange sherbets. Top with small scoops of sherbets; dust with confectioners' sugar. Freeze until served.