Orange Icebox Cake

• 1 cup sugar
• 2 cups cold water
• 4 envelopes unflavored gelatin
• 1 cup water
• 1 cup fresh orange section
• 1 cup orange juice
• 2 lemons, juice of
• 1/2 lb miniature marshmallow
• 1 pint whipping cream
• 1 cup pecan pieces
• 2 dozen ladyfingers or 2 dozen sliced sponge cakes
• 1/2 pint whipping cream, whipped
• shredded coconut

1. Combine sugar and water, bring to a boil and cook until it thickens to a syrup.
2. Dissolve gelatin in 1 cup of water, stir into syrup and cool.
3. Stir fruit and juices into the cooled mixture.
4. Add marshmallows and 1 pint of cream to a chilled bowl, beat until soft peaks form.
5. Fold whipped cream and pecans into fruit mixture.
6. Line a large angel food or tube pan with waxed paper.
7. Line the prepared pan with lady fingers, spoon in the fruit cream mixture, cover and chill 4-5 hours or overnight.
8. To serve, unmold the cake on a serving plate, frost with whipped cream and sprinkle with coconut.

sugar, cold water, unflavored gelatin, water, fresh orange section, orange juice, lemons, marshmallow, whipping cream, pecan, ladyfingers, whipping cream, coconut

Taken from www.food.com/recipe/orange-icebox-cake-59288 (may not work)