1 lg. angel food cake
1 pkg. orange gelatin (3 oz.)
1 pt. orange sherbet
2 cans mandarin oranges, drained
1/2 pt. whipping cream

Dissolve gelatin in 1 cup hot water. Add sherbet and stir. Set aside until cool and starting to thicken. Then add 1/2 pint whipping cream (whipped) to sherbet mixture.

Break cake into bite-sized pieces and fill a long shallow pan. Add the oranges evenly over the cake and pour the sherbet mixture over this, using a fork to gently see that all the cake gets covered. Chill in refrigerator until set.