1 baked angel food cake
1/2 gallon rainbow sherbet
1 (8 oz.) Cool Whip
1 bundt cake pan

Tear angel food cake into small pieces. Layer angel food cake and sherbet in bundt pan, starting with cake first. Press sherbet around cake so it will be firm when finished. Keep layering until cake and sherbet fill bundt pan. Cover with Saran Wrap and put in freezer until ready to serve. Turn out on plate and ice with Cool Whip. Keep in freezer.