1 env. Knox gelatin
1/2 c. cold water
2/3 c. sugar
Juice of 1/2 lemon (can leave out or use 1 tbsp. canned or frozen)
6 oz. can frozen orange juice
1 pt. heavy cream, whipped
1 angel food cake (13 oz. or smallest size available, you will only need about 9 or 10 oz. for this amount of filling)

Garnish: 11 oz. can mandarin oranges 1/4 lb. green seedless grapes

Dissolve gelatin in 1/2 cup cold water in saucepan. Add sugar and stir until dissolved. Place over low heat and stir until gelatin is dissolved. Cool slightly and add thawed frozen orange juice. Refrigerate until it begins to congeal and then fold in whipped cream. Remove crust from cake and tear into small pieces. Placed a layer of cake in a 2 quart glass bowl or springform pan that has been lightly oiled. Make layers of cake and filling. Refrigerate several hours or overnight. Unmold and frost with whipped cream. Garnish with grapes and oranges (drained well). Serves 8 to 10. (I double the filling recipe for a large springform pan but use only one cake.)