Orange Angel Dessert

Yield: 12-15 servings

Ingredients

check (3 oz.) lemon gelatin 1 pkg. (3 oz.) lemon gelatin

check boiling water 1 cup boiling water

1 can (6 oz.) frozen orange juice concentrate, slightly thawed

check vanilla ice cream, softened 2 cups vanilla ice cream, softened

1 (16 oz.) prepared angel food cake, cut into 1-inch cubes

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Directions:

In a large bowl, dissolve gelatin in boiling water. Stir in orange juice concentrate. Refrigerate until syrupy. Fold ice cream into thickened gelatin.

Transfer about half of the cake pieces into an ungreased 13x9-inch pan Spoon half the orange mixture over cake pieces. Cover with remaining cake pieces. Top with remaining orange mixture. Chill well before serving.

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