FRUIT SLICE SORBET CAKE

FRUIT SLICE SORBET CAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • conts (14 oz each) lemon sorbet, softened

  • conts (14 oz each) mango sorbet, softened

  • conts (14 oz each) raspberry sorbet, softened

  • 1

    pkg (16 oz) frozen pound cake, thawed, cut into 1 inch cubes

  • 1

    cont (12 oz) frozen whipped topping, thawed

  • Fruit slice candies

Directions

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.


Nutrition

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