Servings:
Serves 12 Servings
Ingredients
For the whipped topping:
- 1 cup heavy cream
- 3 tablespoon confectioners
- 1/2 teaspoon vanilla extract
For the creamsicle cake:
- 1 cup heavy cream
- 3 tablespoon confectioners
- 1/2 teaspoon vanilla extract
- 1 store-bought 8-in. angel food cake
- 2 cup orange sherbet
- 2 cup frozen whipped topping, thawed, or fresh whipped cream
Preparation
Baking Directions:
Invert cake onto serving plate.
Fill center hole with sherbet, packing in.
Cover with plastic wrap and freeze at least 4 hours or overnight.
Serving Directions:
Unwrap; transfer frozen cake to a serving plate.
Frost sides and top with thawed whipped topping or whipped cream.
Sprinkle candied orange peel on top, if using.
Tips:
Once the cake is frozen, it can be wrapped and stored in freezer up to two weeks.
Per serving: 142 calories; 3 grams fat (2 grams saturated fat)
