 | | Directions |
- In a large bowl, pour packets of gelatin over 1/2 cup of cold water, stir to blend and add the boiling water. Add sugar, lemon and orange juice. Mix well.
- Refrigerate until it thickens (1 1/2 to 2 hours).
- Beat the whipping cream until firm and add to the gelatin mixture. Beat the entire mixture until thoroughly combined.
- In a 9" x 13" pan, tear the angel food cake into bite size pieces. Pour the creamy gelatin mixture over the top of torn angel food pieces. Garnish with toasted almonds and coconut.
- Cover and refrigerate overnight, approximately 8 hours. Cut into squares and serve.
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Prep Time: 6 or more hours
Container: 9
Servings: 10
Serving Size: 1 piece
|  | | Ingredients | | - | | 1 angel food cake, prepared |
| - | | 2 packets knox gelatin |
| - | | 1/2 cup cold water |
| - | | 1 cup boiling water |
| - | | 2 cups granulated sugar |
| - | | 1 1/2 cups orange juice |
| - | | 1/4 cup lemon juice |
| - | | 1 cup heavy whipping cream |
| - | | 1/2 cup toasted almonds for garnish |
| - | | 1/2 cup toasted coconut for garnish |
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