Sherbet Angel

Directions

1. 1
   Thaw Cool Whip.
2. 2
   Allow the 3 pints of sherbet to become SLIGHTLY softened.
3. 3
   With a bread knife, slice cake into thirds (horizontally).
4. 4
   WORKING QUICKLY:.
5. 5
   Spread 1 pint sherbet on bottom layer, add middle layer of cake, spread 1 pint of sherbet on middle layer, add top layer of cake.
6. 6
   fill hole in middle of cake with remaining 1 pint of sherbet.
7. 7
   (At this point you may want to stick cake back in freezer for a few minutes to keep sherbet from melting).
8. 8
   Frost entire cake with Cool Whip.
9. 9
   Wrap loosely with plastic wrap.
10. 10
    Freeze solid (overnight is best).
11. 11
    When serving, a serrated knife works best.