EASY SPRING SHERBET CAKE

With spring weather and Easter just around the corner, I was looking to make a new simple dessert that will be great for both the holiday and for all the spring and summer bbq?s we will be having. I love colorful and fun desserts. This Sherbet Cake is VERY colorful in person.

I plan to make this easy spring cake again for our Easter dessert. When I make it, I plan to add in a bit more sherbet. I was worried that the layers would be too thick but I could have added in a bit more sherbet and the size would still be perfect.

Sherbet is a perfect light and refreshing spring and summer cold treat. When you add it in with the cake layers and the Cool-Whip, the dessert becomes out of this world AMAZING! I think it would be a great dessert for a baby or wedding shower dessert too!

Ingredients

• 1 box White Cake Mix plus ingredients
• 2 scoops Raspberry Sherbet softened
• 2 scoops Lime Sherbet softened
• 2 scoops Orange Sherbet softened
• 4 oz Cool Whip thawed
• Decorative Sprinkles for garnish

Instructions

1. Mix cake mix according to box directions.
2. Line loaf pan with parchment paper.
3. Pour 1 cup of batter in prepared pan.
4. Bake for 13-15 minutes.
5. Allow to cool for 5 minutes the remove to cooling rack to finish cooling.
6. Repeat 3 more times (making 4 layers).
7. Line cooled loaf pan with parchment paper.
8. Place 1 layer of cake in pan and evenly spread layer with one flavor of softened sherbet.
9. Repeat with 2 more layers of cake and sherbet.
10. Top with remaining layer of cake.
11. Freeze for at least 3 hours.
12. Using a sharp knife, carefully clean up sides of cake to remove overflowed sherbet.
13. Cover top and sides of cake with whipped topping and smooth.
14. Shake sprinkles on top and sides.
15. Freeze for at least one hour.

thanks done share recipes to : cincyshopper.com/easy-spring-sherbet-cake/

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