1 can mandarin oranges
1 (3 oz.) pkg. orange Jello
1 angel food cake
1 pt. whipping cream or 2 pkgs. Dream Whip, whipped
1 pt. orange sherbet, softened
1/2 c. coconut

Drain oranges; reserve juice for Jello. Dissolve Jello according to directions on box, using reserved juice. Thicken until half set. Grease pan with oil (9 x 13 inch). Break cake into bite size pieces; line bottom of pan with cake (reserve 1/2 cake) when Jello is firm enough, whip until foamy. Add sherbet, a little at a time, and mix together. Spread 1/2 of the Jello mixture on the cake, then 1/2 of the whipped cream, then arrange some of the oranges and coconut. Repeat layer. Refrigerate overnight.