1/2 angel food
2 pkgs. orange Jello
1 c. hot water
1 can frozen orange juice, 3 oz.
3 cans cold water
1 can mandarin oranges (11 oz.)
1 can crushed pineapple (13 oz.)

Break angel food in bits and put in a 9x13 pan. Dissolve Jello in hot water. Add orange juice and water. Drain mandarin oranges and pineapple (save juices); add to Jello. Let stand until syrupy and pour over angel food cake.

DRESSING:

Juice of orange and pineapple, adding water to make 1 c.
1/2 c. sugar
1 beaten egg
1 rounded tbsp. flour

Cook until thick. Cool. Beat 1 cup whipped cream real stiff. Add to cooled dressing. Spread over the dessert. It can be made 24 hours before serving time.