Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 pk Unflavored gelatin
4 tb Cold water
1 c Boiling water
1 c Orange juice
3 tb Lemon juice
1 c Granulated sugar
1 ea Large angel food cake
3 c Whipping cream
4 oz Coconut shredded or flaked

Soften gelatin in cold water. Add boiling water, stir to dissolve
completely. Add orange juice, lemon juice and sugar. Stir until
sugar is dissolved. Refrigerate until thick as eggwhite. Whip one
pint (2 cups) whipping cream, using chilled bowl and beaters. Fold
into thickened gelatin mixture. Coat sides of 3 qt. bowl or 10" tube
pan with vegetable shortening and line with waxed paper. Break angel
food cake into 1 inch pieces. Alternate layers with gelatin/whipping
cream mixture. Chill overnight or 6 to 8 hours. Invert onto cake
plate and frost with 1/2 pint (1 cup) cream whipped. Cover generously
with coconut. Refrigerate until serving time. Refrigerate any
leftovers promptly. Serves 12-16. Courtesy Colleen Whepley C.H.E.
Big Y Super Markets, Springfield, MA No copyright shown

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