1 baked angel food or pound cake
2 qts. sherbet (preferably 2 different kinds)
1 (8 oz.) container Cool Whip

Slice cake the long way (or sideways) in 3 pieces. Toothpicks help to guide your knife. Put them in all the way around to mark where you'd like to cut.

Take apart cake and frost between layers with softened sherbet (1 quart per layer).

Then, frost the whole cake with Cool Whip. Freeze in foil. Keeps well for 2 weeks.