1 sm. box lemon Jello
1 c. boiling water
2 c. orange juice, use concentrate
1 lemon juice, _____
1 1/2 c. sugar
Dash salt
2 c. whipped topping or whipped cream
1-2 pkgs. slivered almonds
1 day old angel cake (do not use fresh cake)

Dissolve Jello in boiling water. Mix in other four ingredients, refrigerate until about 1/2 jelled. Mix in whipped cream, almonds. Cut or break cake into 1 inch pieces. Use 9 x 13 inch pan, slightly oil bottom and sides. Layer cake and Jello mixture. Garnish with coconut and diced cherries (optional). Refrigerate 6-8 hours before serving. Will keep three to five days in refrigerator.