Corrie'S Ice Cream Cake - cooking recipe

Ingredients

1 angel food cake
1/2 gal. rainbow sherbet
1/2 gal. vanilla ice cream
Cool Whip

Preparation

Tear angel food cake into large, bite size pieces.
Scoop sherbet and vanilla ice cream into an angel food cake pan alternately with the cake pieces.
Pack ice cream and cake mixture down as you go.
(You will use all the cake but not all the ice cream.)
Freeze.
Cake will pop out of the pan as you turn cake upside down to unmold.
Ice with Cool Whip; keep in the freezer until time to serve.