Triple-Orange Layers

By polledl

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.

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

Details

Preparation time 18mins
Cooking time 8mins
Adapted from mygreatrecipes.com

Preparation

Step 1

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.