Triple Orange Delight

Name: Triple Orange Delight
Yield: 16 servings
Ingredients: 16 ozs angel food cake mix; 22 ozs mandarin oranges; drain and reserve juice; 6 ozs orange gelatin powder; 1 qt orange sherbet; 12 ozs Cool Whip Free, thawed

Adapted from Duncan Hines, Baking For Special Occasions

16 ozs angel food cake mix
22 ozs mandarin oranges
drain and reserve juice
6 ozs orange gelatin powder
1 qt orange sherbet
12 ozs Cool Whip Free, thawed

Preheat oven to 375. Prepare, bake and cool cake following package directions. Bring one cup juice to boil. Stir in gelatin until dissolved. Pour into mixing bowl. Add sherbet, stirring until melted. Fold in whipped topping. To assemble, brush loose crust from cake with paper towel. Trim bottom crust from cake. Tear cake into bite-size pieces. Place half the cake pieces in unprepared 13 "x 9" pan. Reserve 12 mandarin oranges in refrigerator for garnish. Cut remaining mandarin oranges into pieces. Place half the orange pieces over cake pieces. Cover with half the sherbet mixture. Repeat with remaining cake pieces, orange pieces and sherbet mixture. Refrigerate overnight. To serve, cut dessert into squares. Garnish servings with reserved mandarin oranges.

Posted: 5/15/1999

Desserts

Rated by 1 users (4.00)

WW Points^* : 4.88

16 servings

Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 245 Calories from Fat 5 (2%)
% Daily Value *
Total Fat 0.5g	1%
Saturated Fat 0.3g	2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0.3g	0%
Sodium 245mg	10%
Potassium 149mg	50%
Total Carbohydrate50g	17%
Dietary Fiber 0.3g	1%
Sugars 35g
Protein 3g	1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.