Orange-Pineapple Angel Torte

A light dessert favorite

• Ready In: 0 mins
• Serves: 16

Ingredients

• 1  tablespoon gelatin, unflavored
• 4  tablespoons water, cold
• 1  cup boiling water
• 1  cup sugar
• 3⁄4 cup  orange juice, freshly squeezed
• 1  lemon, juice of
• 2  cups  whipping cream
• 1 (20 ounce) can crushed pineapple, drained
• 1 (11 ounce) can mandarin oranges, drained (save 5 oranges for decoration)
• 8  ounces  angel food cake, cut into thin slices
• 1⁄4 cup confectioners' sugar
•  pecans, Chopped, if desired (for decoration)
•  nonstick cooking spray

Directions

1. Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
2. Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
3. Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
4. Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
5. Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
6. Whip remaining 1 cup of cream and add confectioners' sugar.
7. Unmold the dessert and cover with sweetened whipped cream.
8. Decorate with mandarin oranges and pecans, if desired.