If you are in the market for an impressive make-ahead summer dessert, this Rainbow Sherbet Roll is one delicious dessert. Make a day ahead of time, then slice and serve as needed.
Preheat oven to 350ºF. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed or parchment paper. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. (You can make cupcakes or a loaf cake with the remaining batter.)
Bake jelly roll pan 20 to 25 minutes or until the top springs back when touched in the center.
Cool jelly roll pan 10 minutes.
Lay a clean kitchen towel on the counter and dust well with powdered sugar. Carefully flip cake onto towel and remove paper.
Dust the top of the cake with powdered sugar. Begin to roll cake in the towel.
Roll the cake up completely. Let cool on a wire rack for one hour.
Let sherbet soften for 10 minutes. Scoop ice cream onto cake in rows.
Add a row of orange, raspberry and lime sherbet.
Spread sherbet to cover all of the cake.
Roll cake back up. Wrap in foil and freeze for 6 hours or overnight.
Slice, serve and rake in the compliments!