A dreamsicle cake recipe from Woman's Day magazine makes a zesty cake with swirls of orange and raspberry sherbet. The cake takes 30 minutes to make and serves 18 people.
To make the recipe, line a 13- by 9- by 2-inch pan with foil, and let the foil extend 2 inches above the pan at both ends. Coat the foil lightly with nonstick cooking spray. Line the bottom of the pan with 2 packages of coconut macaroons, and press them down to flatten them into a layer. Freeze the pan for 20 minutes, or until the macaroon layer is firm. Refrigerate 3 cups of raspberry sherbet and 1 pint of vanilla ice cream to soften them a little.
Drop spoonfuls of the sherbet and ice cream onto the crust, alternating flavors and packing them down. Freeze for 2 hours, or until firm. Repeat the process with 3 cups of softened orange sherbet and 1 pint of vanilla ice cream. Freeze for 30 minutes so it sets, and swirl the surface. Freeze for 6 hours or until it hardens.
Lift the foil by its ends, and place it on a cutting board. Remove the foil, and cut the cake into 9 bars. Cut the bars diagonally in half to create wedges.