Orange-Pineapple Angel Torte

• 1 tablespoon gelatin, unflavored
• 4 tablespoons water, cold
• 1 cup boiling water
• 1 cup sugar
• 34 cup orange juice, freshly squeezed
• 1 lemon, juice of
• 2 cups whipping cream
• 1 (20 ounce) can crushed pineapple, drained
• 1 (11 ounce) can mandarin oranges, drained (save 5 oranges for decoration)
• 8 ounces angel food cake, cut into thin slices
• 14 cup confectioners' sugar
• pecans, Chopped, if desired (for decoration)
• nonstick cooking spray

1. Measure gelatin and sprinkle over cold water; let stand 1 minute.
2. Add boiling water and stir until gelatin is completely dissolved.
3. Add sugar, orange and lemon juice.
4. Chill until consistency of unbeaten egg whites.
5. Whip 1 cup cream and fold into above mixture.
6. Add crushed pineapple.
7. Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface.
8. Arrange a layer of angel food cake on the bottom of the dish.
9. Add a layer of pineapple cream and a few mandarin oranges.
10. Continue layering, ending with the pineapple cream.
11. Cover with plastic wrap, and refrigerate overnight.
12. Whip remaining 1 cup of cream and add confectioners' sugar.
13. Unmold the dessert and cover with sweetened whipped cream.
14. Decorate with mandarin oranges and pecans, if desired.

gelatin, water, boiling water, sugar, orange juice, lemon, whipping cream, pineapple, mandarin oranges, angel food cake, sugar, pecans, nonstick cooking spray

Taken from www.food.com/recipe/orange-pineapple-angel-torte-4913 (may not work)