Orange Angel Food Dessert
| 1 angel food cake, prepared |
| 2 envelopes knox gelatin |
| 1/2 cup cold water |
| 1 cup boiling water |
| 2 cups granulated sugar |
| 1- 1/2 cups orange juice |
| 1/4 cup lemon juice |
| 1 cup heavy whipping cream |
| 1/2 cup toasted almonds for garnish |
| 1/2 cup toasted coconut for garnish |
In a large bowl, pour packets of gelatin over 1/2 cup of cold water, stir
to blend and add the boiling water. Add sugar, lemon and orange juice. Mix well.
Refrigerate until it thickens (1 1/2 to 2 hours).
Beat the whipping cream until firm and add to the gelatin mixture. Beat the
entire mixture until thoroughly combined.
In a 9" x 13" pan, tear the angel food cake into bite size pieces.
Pour the creamy gelatin mixture over the top of torn angel food pieces. Garnish
with toasted almonds and coconut.
Cover and refrigerate overnight, approximately 8 hours. Cut into squares and
serve.
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