1/2 lg. angel food cake
2 (3 oz.) or 1 (8 oz.) pkg. orange Jello
2 sm. cans mandarin oranges
1 med. size carton whipped topping
2 c. boiling water
1 2/3 c. cold water

Line bottom of 9 x 13 inch pan with chunks of angel food cake, using 1/2 of large cake (save other half of cake for future salad). Dissolve Jello in 2 cups boiling water. When completely dissolved, add 1 2/3 cups cold water. Drain mandarin oranges and arrange on top of cake chunks (evenly), rising all the oranges. Place in refrigerator and jell for several hours. Ice with whipped topping 1 hour before using. Keep in the refrigerator until ready for use.