Categories: Ice cream 
      Yield: 6 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      1    Angel food loaf cake              1/2 ts Almond extract 
      1 pt Chocolate ice cream; soft           1 c  Whipping cream; whipped and 
      1 pt Raspberry sherbet; soft                  - sweetened 
  
  Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2 
  layers; spread raspberry sherbet on remaining 2 layers. Stack layers on 
  serving platter, beginning with chocolate and alternating sherbet; freeze 
  several hours or overnight. Fold almond extract into whipped cream. Frost 
  sides of cake with whipped cream; decorate top and bottom edges of cake 
  with whipped cream piped through decorator tube. Return to freezer until 
  cream is firm, at least 1 hour.