Orange Blossom Jello Cake
Yield
1 cakePrep
20 minCook
20 minReady
24 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
angel food |
|
| 2 | packages |
whipped topping, prepared
|
*
|
| 2 | Tubs |
heavy whipping cream
|
*
|
| 6 | ounces |
jello
orange |
|
| 3 | Tins |
mandarin oranges
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
angel food |
|
| 2 | packages |
whipped topping, prepared
|
*
|
| 2 | Tubs |
heavy whipping cream
|
*
|
| 173.4 | ml/g |
jello
orange |
|
| 3 | Tins |
mandarin oranges
|
*
|
Directions
Make cake a day or two before using in recipe.
Drain Mandarin oranges and save juice.
Make jello using 1 cup boiling water and 1 cup cold (use juice and add water for difference).
Let jello set to consistency of egg whites.
While jello is cooling, beat the Dream Whip in large bowl.
When jello is at right consistency whip.
Add whipped jello to whipped Dream Whip and whip together.
Take cake and tear in bite size pieces.
Add whipped jello-Dream Whip mixture.
Cut 2 tins of oranges in half and add.
Mix everything together well.
Put the whole mixture back in angel food pan and chill at least 24 hours.
Unmold and frost with whipped cream.
Decorate with the oranges from the third tin.
For a change, you might substitute strawberry jello and fresh strawberries or raspberry jello and fresh raspberries for the orange.
