ORANGE ANGEL DESSERT
| 1 pt - | 500 ml | vanilla ice cream |
| 3 oz - | 85 g | lemon flavored gelatin |
| 1 cup - | 250 ml | boiling water |
| 6 1/4 oz - | 175 g | can of frozen orange juice |
| 1 | angel food cake |
Remove ice cream from freezer to soften.
In medium-size bowl, dissolve gelatin in boiling water. Stir in frozen orange juice. Chill until syrupy.
Fold softened ice cream into thickened jelly. Cut cake with serrated knife into small pieces. Arrange about 1/2 cake pieces in ungreased 9x13" (22x33cm) pan. Spoon on 1/2 orange mixture. Cover with second 1/2 cake pieces. Top with second 1/2 orange mixture. Chill. Cuts into 12-15 pieces.
By Jean Paré
recommended by Maureen L