Directions:

1. Line a Bunt pan and a 2 cup capacity bowl with plastic wrap.
2. Cut the angel food cake in half width wise and place the top half upside down into the bunt pan.
3. Place the softened mint chocolate chip ice cream into a stand mixer fitted with a paddle attachment and mix on low speed until the ice cream is spreadable. Spoon the softened ice cream over the angel food cake that was placed in the bunt pan.
4. Place the bottom slice of the angel food cake over the ice cream. Press down gently to remove any gap between the layers. Cover and freeze for 1 hour.
5. Place the raspberry sorbet into a stand mixer fitted with a paddle attachment and mix on low speed until the sorbet is spreadable. Spoon the sorbet into the plastic lined 2 cup capacity bowl. Spread until smooth and cover with plastic wrap. Freeze for 1 hour.
6. Remove the bunt cake from the freezer; turn the pan upside down onto a large plate. Cut the cake directly in half.
7. To assemble the body of the caterpillar reconnect the two opposite ends to make an S shape. Place the caterpillar body right onto a large platter and place the whole platter in the freezer to keep it frozen.
8. Mix the whipped topping with the yellow food coloring and cover the entire body of the caterpillar with the whipped topping.
9. Unmold the frozen raspberry sorbet from the bowl, place at one end of the body to make the head.
10. Last decorate the whole cake with the assorted candies and use the pretzel sticks to make small cute antennas.
11. Enjoy. Refreeze or serve immediately!