1 angel food cake
1 (3 oz.) pkg. orange jello
1 pt. orange sherbet
8 oz. whipping cream OR
8 oz. Cool Whip
2 sm. cans mandarin oranges, drained

Cut cake in small chunks and line bottom of a 9 x 13 pan. Dissolve jello in 1 cup of boiling water; add sherbet and let it melt. Refrigerate until it just starts to set.

Beat whipping cream and add to jello mixture (you may have to beat it all together to get it smooth). Sprinkle mandarin oranges all over cake, then pour jello mixture on top.

Sometimes I take a spoon handle and go between the cake to allow the jello mixture to run between the cake and flow to the bottom of the pan. It depends on how much cake you put in the pan.

Sometimes I have used the whole angel food cake and then the pan is packed tightly, and you need to allow the mixture to get in between everything. If you use less cake, then there will be spaces for the jello mixture to flow between.

Alternative: Raspberries, raspberry jello, and raspberry sherbet

You will probably have to buy a quart of sherbet.