1 tablespoon unflavored gelatin
4 tablespoons cold water
1 cup boiling water
1 cup sugar
3/4 cup freshly squeezed orange juice
Juice of 1 lemon
2 cups whipping cream
1 x 20 ounce can crushed pineapple, drained
1 x 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
Chopped pecans for decoration, if desired
Non-stick cooking spray
Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved. Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites. Whip 1 cup cream and fold into above mixture. Add crushed pineapple. 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. 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. Whip remaining 1 cup of cream and add confectioners’ sugar. Unmold the dessert and cover with sweetened whipped cream. Decorate with mandarin oranges and pecans, if desired.
Makes 16 servings