1 angel food cake
2 or 3 quarts of sherbet (pineapple, lime, orange)
This is the easiest dessert and perfect for a hot summer day.
Set your ice cream out to start thawing. Cut your cake in 1/3's across (you'll need just two flavors) or 1/4's if the cake is large enough, to use that third quart.
Separate the layers except for the bottom one, that's your base. Make sure you have a plate underneath.
Take your ice cream and cover the cake almost 1/2 inch of flavor number one. You're using the ice cream like icing
Then, gently put a layer of cake on top. Next, another sherbet flavor, followed by another layer or the top piece if you're only doing two flavors. Otherwise, add another layer and one more flavor before you add the top.
Next, wrap the cake in aluminum foil and return to the freezer to harden a bit. When you're ready to cut it, pull it from the freezer and let it soften at room temperature for easy cutting.
You'll probably use only half a quart each of sherbet.
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