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Prep Time

Prep Time

20 min

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Total Time

2 hr

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Calories per serving


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Ingredients (5)
  • 1 pkg. (10 oz.) prepared angel food cake
  • 1/2 cup boiling water
  • 1 pkg. (4-serving size) orange gelatin
  • 1 can (11 oz.) DOLE® Mandarin Oranges, drained, divided
  • 1-1/2 cups thawed whipped topping
  1. Place cake on serving plate.  Cut 3/4-inch-thick horizontal slice from top of cake using a serrated knife; set aside.  With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through.  Remove and save cutout for snack.
  2. Stir boiling water into dry gelatin in bowl 2 minutes, or until completely dissolved.  Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into gelatin until completely melted.  Remove 1/2 cup of the gelatin mixture and place in separate medium bowl.  Add whipped topping; stir with wire whisk until well blended.  Refrigerate until thick enough to spread, about 10 to 15 minutes.
  3. Refrigerate remaining plain gelatin until thickened, about 5 to 10 minutes.  Stir in 3/4 cup of mandarin oranges; spoon into tunnel of cake.  Replace top of cake.  Frost cake with reserved whipped topping and gelatin mixture.  Garnish top with remaining mandarin oranges.