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    ANGEL CAKE, TRIPLE ORANGE DELIGHT

    Recipe Introduction


    Serves 16.


    List of Ingredients


    • Angel Cake Mix or boughten Angel Cake
    • 22 oz. mandarin oranges, drain and reserve juice. I used 3 (11 oz.) cans.
    • 6 oz. orange Jello
    • 1 quart orange sherbet
    • 12 oz. Cool Whip Free, thawed


    Instructions


    1. Bring 1 C. juice to boil. Stir in Jello until dissolved. Add sherbert, stir until melted. Fold in whipped topping.

    2. Brush loose crumbs from cake, trim bottom crust from cake. Tear cake into bite-sized pieces. Place half of the cake pieces in 9X13 dish or pan.

    3. Reserve some mandarin orange slices for garnish. Cut remaining slices into pieces. Place half of the orange over cake pieces. Cover with half of the sherbet mixture.

    4. Repeat with the remaining cake pieces, orange pieces and sherbert mixture.Refrigerate overnight. Cut into squares and garnish with oranges slices.



 

 

 

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