Whip 1/2 pint whipping cream until stiff. Stir in softened vanilla ice cream into whipped cream. Fold in torn up pieces of angel food cake into ice-cream/whipped cream mixture.
Alternate vanilla ice-cream mixture with rainbow sherbet into an Angel Food Cake pan 3-4 times. Start with cake mixture and end with cake mixture.
When dessert is frozen, remove from angel food cake pan (put hot cloth on bottom of angel food cake pan for a few minutes fior easy removal). Whip the remaining 1/2 pint whipping cream until stiff. Frost the entire cake with whipped cream. Put back in freezer. When ready to serve let set on counter for 15-25 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.