CITRUS SHERBET TORTE

Citrus Sherbet Torte image

"When my mother-in-law first served this torte, I thought it was the prettiest dessert I ever saw," recalls Betty Tabb of Mifflintown, Pennsylvania. "Not only does it keep well in the freezer, but different flavors of sherbet can be used to reflect the colors of the season."

Provided by Taste of Home

Time 55m

Yield 12-14 servings.

Number Of Ingredients 5

Ingredients

1 package (16 ounces) angel food cake mix
2 pints orange sherbet
2 pints lime sherbet
1 carton (12 ounces) frozen whipped topping, thawed
Assorted cake decorator sprinkles, optional

Steps:

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; split horizontally into three layers. , Place bottom layer on a serving plate; spread with orange sherbet. Top with the second layer; spread with lime sherbet. Top with remaining cake layer. Frost top and sides with whipped topping. Decorate with colored sprinkles if desired. Freeze until serving.

Nutrition Facts : Calories 305 calories, Fat 6g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 278mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 0 fiber), Protein 4g protein.