1/2 lg. angel food cake or 1 sm. store cake
1 can frozen orange juice
1 can water
Pinch of salt
1/4 c. water
2 tbsp. ReaLemon juice
1 c. sugar
1 tbsp. flour
3 egg yolks
1/4 c. water
1/2 c. chopped nuts (optional)
2 c. heavy cream or 1 lg. carton Cool Whip

Dilute frozen orange juice with water. Use 1 cup of diluted mixture. Add egg yolks to 1/4 cup water. Break cake into small pieces in 9x13 inch pan. Mix together the rest of the ingredients and cook until slightly thick, about 5 minutes. Take off and cool.

Add 1 package gelatin, softened in 1/4 cup cold water. Meanwhile whip the 2 cups heavy cream and fold it or Cool Whip into cooled mixture. Add nuts, if desired. Pour mixture over cake and refrigerate overnight.