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.