2 pkgs. lemon, orange or pineapple gelatin
2 c. boiling water
1 qt. orange or pineapple sherbet
1 or 2 c. whipping cream, whipped or 1 (9 oz.) carton of whipped topping
1 angel food cake

Break cake into small pieces in 13 x 8 inch pan. Dissolve gelatin in boiling water and immediately add sherbet. Stir until sherbet melts. Fold and mix whipped cream in gel-sherbet mixture and pour over cake in pan. Chill. Decorate with whipped cream and nuts.