Cream Puffs
1 qt. vanilla ice cream
1/2 gallon raspberry sherbet
Sanders Hot Fudge Sauce
Angel Food cake pan
Soften ice cream and sherbet. In an angel food pan, add a layer of cream puffs. Spread 1/2 of sherbet over top. Add another layer of cream puffs. Add vanilla ice cream. Repeat to use remaining sherbet.
Put remaining cream puffs over top of cake. Let freeze. Unmold from pan, slice, top with fudge, and serve.