Triple-Orange Layers

To simplify the task of cutting springy angel food cake into bite-size pieces, Grandma used a serrated knife, sometimes called a bread knife. The serrations, or teeth, of a bread knife are very fine and work best, but any serrated knife will do.

Triple-Orange Layers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    angel food cake

  • 2

    (11-ounce) cans mandarin oranges

  • 2

    (3-ounce) packages orange flavored gelatin mix

  • 1

    quart orange sherbet, softened

  • 12

    ounces whipped topping

  • fresh mint leaves, optional for garnish

Directions

1Cut the cake into bite-size pieces. 2 Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite-size pieces. 3 Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved. 4 Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping. 5 Layer cake pieces, orange pieces and sherbet mixture one-half at a time in a glass serving dish. 6 Chill, covered, for 6 to 8 hours. Top with reserved orange slices. Garnish with mint leaves, if desired.


Nutrition

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