Make Ahead • One Bowl
10 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 50 Minutes
1 Cut each snack cake horizontally in half; arrange halves in bottom of 9-inch square pan in 4 rows by 4 rows. Spread half of the orange sherbet evenly over cakes. Cover and freeze 30 minutes or until sherbet is firm.
2 Spread vanilla ice cream evenly over orange sherbet. Sprinkle with half of the crushed cones. Cover and freeze 30 minutes or until ice cream is firm.
3 Spread remaining orange sherbet over crushed cones. Sprinkle with remaining crushed cones. Cover and freeze 30 minutes but no longer than 1 week or until sherbet is firm. Cut cake into 2 rows by 5 rows. Store any remaining cake tightly covered in freezer.
1 Serving: Calories 270; Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 47g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 3
Sweet Secret If you like, use a prepared pound cake from the bakery (about 10.75 ounces) instead of the white fancy cakes. Cut pound cake into 1-inch pieces and arrange in single layer in pan.
Simple Sparkle Try other flavor combinations, such as raspberry sherbet with chocolate chip ice cream or lime sherbet with coconut ice cream.