Ingredients:
1 angel food cake ( purchased from bakery department or make your own)
1 (11 ounce) cans mandarin oranges
1 (3 ounce) boxes orange Jell-O
1 pint orange sherbet
1 (8 ounce) containers Cool Whip
1/4 cup sugar
1 teaspoon vanilla
Directions:
Cut angel food cake into bite-sized cubes and place in an even layer in a 9 x 13 GLASS pan.
Drain the mandarin oranges, reserving liquid.
Add enough water to the liquid to equal 1 cup.
Layer the mandarin oranges over the cake.
Pour the 1 cup of juice and water into a saucepan and add the jello.
Bring to a boil, stirring constantly.
Pour into a large bowl and let cool for 1/2 hour.
Add the sherbet, Cool Whip, sugar and vanilla.
Mix well and pour over the cake and oranges.
Run a knife through the cake to make sure it is distributed evenly throughout.
Refrigerate until set (best over-night).
NOTE: It is very important to use a glass pan as a metal pan will rust easily.
Servings: 24
Time preparation: 30 min.
Time total: 45 min.