conts (14 oz each) lemon sorbet, softened
conts (14 oz each) mango sorbet, softened
conts (14 oz each) raspberry sorbet, softened
pkg (16 oz) frozen pound cake, thawed, cut into 1 inch cubes
cont (12 oz) frozen whipped topping, thawed
Fruit slice candies
Using two long pieces of plastic wrap, line 9x3 springform pan so that wrap overhangs side by 6 inches, pressing it against inside of pan. Using a 1 ½ inch diameter scoop or large spoon, scoop alternating flavors of sorbet into pan to form one layer. Fill spaces between sorbet with cubes of pound cake. Continue layering with remaining sorbet and pound cake. Cover with plastic wrap, pressing down to firmly pack. Freeze at least 4 hours or overnight. Unwrap cake; remove side from pan. Cover with freezer-proof serving plate; invert cake onto plate and remove plastic wrap. Reserve 1 cup topping. Spread cake top and side with remaining topping. With two spoons drop mounds of reserved topping onto cake. If desired, garnish with candies. Serve immediately or freeze until ready to serve.