Rainbow Sherbet Cake
1 store-bought, pre-baked angel food cake
1 pint orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 container (12 ounces) whipped topping, thawed
With a serrated knife, cut the angel food cake into four layers. Place the bottom layer on a serving platter. Spread with the softened orange sherbet. Repeat layers using up all the sherbet. Frost the entire cake with the whipped topping. Freeze for at least 1 hour.