1 angel food cake
1 env. Knox gelatin
1/4 c. cold water
1/2 c. boiling water
1 c. orange juice
Juice of 1 lemon
1 c. sugar
1 pt. whipping cream

Dissolve gelatin in cold water. Add boiling water. Add orange juice, lemon juice, and sugar. Chill until thick. Whip cream and fold into above mixture. Break cake into small pieces, 1 - 1 1/2 inches. Alternate layers of cake and orange-cream mixture in 9 1/2 x 12 or 9 x 13 inch pan. Refrigerate overnight. Can be frozen.