Orange-Raspberry Dreamsicle Cake

Directions

1. 1
   Line a 13 x 9 x 2-in.
2. 2
   pan with foil, letting foil extend about 2 inches above pan at both ends.
3. 3
   Lightly coat with nonstick spray.
4. 4
   Line bottom of the pan with macaroons; press to flatten and form a layer.
5. 5
   Freeze 20 minutes, or until firm.
6. 6
   Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.
7. 7
   Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go.
8. 8
   Freeze 2 hours, or until firm.
9. 9
   Repeat with orange sherbet and remaining vanilla ice cream.
10. 10
    Freeze 30 minutes to set, then swirl surface decoratively.
11. 11
    Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.
12. 12
    To serve: Lift foil by ends onto cutting board; remove foil.
13. 13
    Cut in 9 bars; cut bars in half diagonally to make wedges.
14. 14
    Garnish with iced cookies.
15. 15
    Planning Tip: The cake can be made through Step 4 up to 2 weeks ahead.