Clarion County Recipe of the Day: Raspberry Sherbet Angel Torte
Try this impressive make-ahead dessert for your next gathering!
Sherbet Angel Torte
1 – 10 oz. prepared angel food cake
1-quart raspberry sherbet
1 – 8 oz. carton frozen reduced-fat whipped topping, thawed
1/2 cup reduced-sugar raspberry preserves, warmed
~Freeze the cake for at least 2 hours.
~Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; top with about one cup sherbet. Repeat layers. Top with remaining cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of the cake. Loosely cover and store in the freezer.
~Thaw in the refrigerator for 30 minutes before slicing with a serrated knife.
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