Orange Angel Mold

• 1 angel food cake
• 1 envelope unflavored gelatin
• 2/3 c. sugar
• 1/8 tsp. salt
• 1 (6 oz.) can frozen orange juice
• 2 c. whipping cream
• 2 drops yellow food color
• 1 (11 oz.) can Mandarin oranges

1. Day Before Serving:
2. Break angel food cake into small pieces. In saucepan combine gelatin, sugar and salt until well mixed; stir in 1/2 cup water.
3. Cook over low heat until gelatin is dissolved. Stir in orange juice.
4. Refrigerate until mixture mounds when dropped from a spoon.
5. Beat cream until soft peaks form.
6. Gently fold in orange juice mixture and food color to tint orange.
7. Oil mold.
8. Spoon 1/4 mixture, top with 1/3 cake pieces; repeat, ending with orange mixture.
9. Cover and refrigerate overnight.
10. Unmold; garnish with orange sections.

cake, unflavored gelatin, sugar, salt, orange juice, whipping cream, color, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=311504 (may not work)