1 angel cake
2 pkgs. Jello - 1 orange, 1 lemon
1 1/4 c. sugar
1 lg. can sliced peaches with juice
1 pt. whipping cream
2 c. boiling water

In big mixing bowl dissolve Jello in 2 cups boiling water. Add sugar, peaches and juice then fold in whipped cream.

In large pan (13x9x2) break 1/2 of angel cake in bite size pieces. Pour 1/2 Jello mixture over cake, spread with back of a spoon. Add remaining cake, broken up, and pour remaining Jello mixture over top evening out with spoon. Refrigerate several hours or overnight. Great dessert for the summer (no baking).