1 lg. store bought sponge cake
1 jar raspberry preserves
1 pkg. raspberry sherbet
Whipped cream

Cut sponge cake in half. Put top aside scoop out a canal around the middle of the cake bottom. Canal should be about 1 inch wide leaving 1/2 inch cake on bottom and sides. In bottom spread raspberry jam. Using a melon baller (small), fill cavity with raspberry sherbet. Place top on and frost whole cake with whipped cream. Keep in freezer until ready to serve or serve right away.