Ice Cream Cake

Directions

1. 1
   Melt vanilla ice cream to semi-solid (or just able to pour), and place in bottom of angel food cake pan until it is 1/2 to 3/4 inch thickness.
2. 2
   Return this to freezer until re-frozen.
3. 3
   In meantime, freeze scoops of your favorite sherbet on a separate dish or pan.
4. 4
   When both of above are frozen, place sherbet on top of ice cream and re-freeze.
5. 5
   Melt more vanilla ice cream and pour over sherbet and re-freeze.
6. 6
   (If you wish, you may add another layer - always end with vanilla ice cream).
7. 7
   When above is re-frozen, may add topping (Example:
8. 8
   Cool Whip to which food coloring may be added).
9. 9
   Then re-freeze again.