Rainbow Sherbet Cake
1 white cake mix
1 gallon rainbow Sherbet
1 large container cool whip
strawberries
Make cake as directed. Let cool slightly, then turn over onto cookie sheet and let it cool completely. Cut the cake down the middle, length wise. Spread a good amount of sherbet on one half of the cake then place other side of cake on top. Cover and put back in freezer for at least 2 hours. Just before serving spread cool whip on cake, decorate with strawberries. Serve. Put any leftovers back in the freezer.
I wanted to make something new and fun for my nieces baptism. This was sort of an experiment, but everyone loved it.
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