1/2 to 3/4 gallon vanilla ice cream (depends on how much sherbet is used)
1/2 gallon each lime, orange, raspberry sherbet (different flavors of ice cream can also be used in place of sherbet)
Whipping cream or Cool Whip

Using ice cream scoop, scoop sherbet and place on cookie sheet. Return to freezer until solid. Melt vanilla ice cream in large bowl. Using an angel food cake pan, put in a small amount of the melted ice cream. Arrange sherbet scoops on top and then pour melted vanilla ice cream over frozen sherbet. Continue layering sherbet and ice cream ending with ice cream. Put cake in freezer until solid. Before serving, loosen cake from pan using hot knife. Place on platter. Frost with whipped cream or Cool Whip. Work quickly to avoid melting. Place back in freezer until ready to serve.