2 (3 oz.) pkgs. lemon jello
1 c. hot water
1 c. sugar
2 c. orange juice
4 tbsp. lemon juice
2 c. whipped cream
1/2 c. sugar
1/2-3/4 of a large angel food cake

Dissolve jello in hot water. Stir; add sugar, orange juice and lemon juice. Allow to set. Fold in whipped cream with sugar. Break cake into small pieces and put in a 9x13 inch pan.

Put 1/2 of jello mixture over cake. Alternate cake and sauce again. Refrigerate overnight. Garnish with whipping cream and a cherry.