| | Directions | - Mix the Jello, sugar, and boiling water; then add the orange juice concentrate. Don't add any additional water. Let this mixture sit until jelled.
- After the orange juice mixture has thickened and jelled, stir in a 12 oz. container of Cool Whip.
- Break up 1 large angel food cake in pieces about the size of a large marshmallow. Don't cut the cake; tearing works better.
- Fold the cake pieces into the orange juice mixture until all of the cake pieces are coated, but don't over-mix.
- Spread into a 9- x 12-inch pan and freeze.
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Prep Time: 30 minutes
Container: 9- x 12-inch pan
|  | | Ingredients | | - | | 1 package lemon Jello |
| - | | 1/3 cup sugar |
| - | | 1 cup boiling water |
| - | | 1 can frozen orange juice concentrate (6 oz. can) |
| - | | 12 ounces whipped topping (Cool Whip) |
| - | | 1 angel food cake (large) |
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