1 (13 oz.) ring shaped angel food cake
1 pt. raspberry sherbet or frozen raspberry yogurt
1/4 c. raspberry pourable fruit

TOPPING:

2 med. size fresh peaches, pitted and cut in small chunks
1 c. fresh raspberries
1/2 c. raspberry pourable fruit

Place cake top side down on a plate and slice 1/2-inch layer from cake. Remove it carefully and reserve. Cut a trench 1/2 inch in from both sides and bottom. Remove cake from trench without breaking through side walls or bottom.

Spoon 1 cup of yogurt or sherbet into trench and smooth into even layer with back of spoon. Drizzle with pourable fruit and then add the remaining sherbet or yogurt.

Cover with reserved 1/2 inch layer of cake and gently press down. Freeze 1 hour, cover loosely and freeze at least 4 hours or longer.

Topping: Gently stir all ingredients until fruit is coated with sauce.

To Serve: Remove cake from freezer and invert on a serving plate. Cover top of cake with topping. (8 servings)