Recipe by ~Paula~
I remember having this cake when I was just a little girl. My Aunt Susie would make this for all our family get-togethers. A few years ago I called and asked if she would share it with me. A very light and refreshing dessert for the spring and summer months.
Top Review by Jen1971
I SO wanted to LOVE LOVE LOVE this recipe, but I didnt. I was expecting the angel food cake to soak up some of the liquid from the wet stuff but it didnt. It was like eating cake with orange pudding on it. I think it would have been better if I would have added vanilla ice cream instead of sherbet. It was too orangey for me. Next time, I'll try using vanilla ice cream instead.
- 1 angel food cake (purchased from bakery department or make your own)
- 1 (11 ounce) can mandarin oranges
- 1 (3 ounce) box orange Jell-O
- 1 pint Orange sherbet
- 1 (8 ounce) container Cool Whip
- 1⁄4 cup sugar
- 1 teaspoon vanilla
Directions See How It's Made
- Cut angel food cake into bite-sized cubes and place in an even layer in a 9 x 13 GLASS pan.
- Drain the mandarin oranges, reserving liquid.
- Add enough water to the liquid to equal 1 cup.
- Layer the mandarin oranges over the cake.
- Pour the 1 cup of juice and water into a saucepan and add the jello.
- Bring to a boil, stirring constantly.
- Pour into a large bowl and let cool for 1/2 hour.
- Add the sherbet, Cool Whip, sugar and vanilla.
- Mix well and pour over the cake and oranges.
- Run a knife through the cake to make sure it is distributed evenly throughout.
- Refrigerate until set (best over-night).
- NOTE: It is very important to use a glass pan as a metal pan will rust easily.