Cream Puffs
1 qt. vanilla ice cream
1/2 gallon raspberry sherbet
Sanders Hot Fudge Sauce
Angel Food cake pan

Allow ice cream and sherbet to soften considerably. Place a single layer of cream puffs on the bottom of the angel food pan. Cover with half of sherbet. Place another layer of cream puffs on sherbet and cover with vanilla ice cream. Repeat using remaining sherbet.

Arrange any remaining cream puffs symmetrically on top and freeze. Remove from the pan, slice and serve with hot fudge sauce.