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Chilled Orange, Angel Food Cake Dessert

Original source unknown. Rec'd in early 70's.


  • 2 small pkgs. orange jello
  • 3 cups (700 ml) boiling water
  • 1/4 cup (60 ml) orange juice
  • 2-1/2 cups (600 ml) non-dairy whipped topping
  • 1 large can mandarin oranges, well drained
  • 1 small can mandarin oranges, well drained and reserved
  • 1 angel food cake, baked
  • 1 (8 oz (224 grm).) container non-dairy whipped topping
  • Dissolve gelatin in boiling water.
  • Add orange juice.
  • Chill in refrigerator until partially set.
  • Whip.
  • Stir in 2-1/2 cups (600 ml) whipped topping until well blended.
  • Break cake into small pieces.
  • Add cake and drained large can of oranges to jello mixture.
  • Pour into 9" X 13" pan and refrigerate until set.
  • Top with 8 oz (224 grm). container of whipped topping.
  • Use reserved oranges to place one on top of each piece served.
This is cool, light and very refreshing. A favorite at my house for a long time! It would be a great dessert for Easter.

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