Tri-Color Cake -

1/2 ts Almond extract

1 pt Chocolate ice cream; soft

1 c Whipping cream; whipped and 1 pt Raspberry sherbet; soft

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. --