Serves: 5
Mix Jell-O with boiling water; cool. Add orange sherbet and then add Cool Whip. Cut oranges into small pieces. Add drained oranges and drained pineapple. Trim brown off the cake and cut into cubes.
Line 9x13-inch dish with cake cubes, and pour 1/2 of mixture over cake. Add another layer of cake and add rest of Jell-O mix. Refrigerate overnight before serving.
Editor's Extra:
Cool Whip sizes have changed a little over the years, but currently they come in 8-ounce (small). 12-ounce (medium), and 16-ounce (large).
This Angel Food Orange Delight recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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