Sherbet 'N Angel Cake - cooking recipe

Ingredients

1 loaf angel food cake, store bought (12X5 inch)
1 quart sherbet, any flavor

Preparation

Slice cake in half horizontally to form 2 layers.
Place 1 layer on a serving plate, spread evenly with about 2 cups sherbet.
Top with remaining layer of cake.
Quickly spoon remaining sherbet over top.
Cover, freeze for 2 to 3 hours or overnight.
To serve, let stand at room temperature for about 10 minutes.
Cut cake into 1 1/2-inch slices.