Serves: 9
Total Calories: 274
* Preparation Time: About 40 minutes Chilling Time: At least 3 or up to 24 hours Tear cake into 1/2 -inch pieces (you will need about 8 cups). Place in a 9 x 9 x 2-inch baking dish set aside.
In a small saucepan, mix gelatin and cold water let stand for 1 minute. Add sugar and warm water. Stir over low heat until gelatin dissolves. Remove from heat.
Stir in orange juice concentrate just until thawed. Place saucepan in a large bowl which contains cold water and ice. Stir gelatin mixture until it begins to mound. Remove pan from ice water.
In a small mixer bowl at medium speed, beat whipping cream until stiff peaks form. Fold into gelatin mixture. Pour over cake and gently stir to evenly coat. Cover and chill at least 3 or up to 24 hours before serving.
Bell: If desired, garnish with additional whipped cream, drained mandarin oranges or toasted coconut.
This Orange Angel Dessert recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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