Orange-Pineapple Angel Torte

Name: Orange-Pineapple Angel Torte
Yield: 16 serving(s)
Ingredients: 1 tablespoon gelatin, unflavored; 4 tablespoons water, cold; 1 cup boiling water; 1 cup sugar; 3/4 cup orange juice, freshly squeezed; 1 lemon, juice of; 2 cups whipping cream; 1 (20 ounce) can crushed pineapple, drained; 1 (11 ounce) can mandarin oranges, drained (save 5 oranges for decoration); 8 ounces angel food cake, cut into thin slices; 1/4 cup confectioners' sugar; pecans, Chopped, if desired (for decoration); nonstick cooking spray

Submitted by Dancer

"A light dessert favorite"

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Ingredients:: 13
Serves:: 16

ingredients

1 tablespoon gelatin, unflavored
4 tablespoons water, cold
1 cup boiling water
1 cup sugar
³⁄₄ cup orange juice, freshly squeezed
1 lemon, juice of
2 cups whipping cream
1 (20 ounce) can crushed pineapple, drained
1 (11 ounce) can mandarin oranges, drained (save 5 oranges for decoration)
8 ounces angel food cake, cut into thin slices
¹⁄₄ cup confectioners' sugar
pecans, Chopped, if desired (for decoration)
nonstick cooking spray

directions

Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
Whip remaining 1 cup of cream and add confectioners' sugar.
Unmold the dessert and cover with sweetened whipped cream.
Decorate with mandarin oranges and pecans, if desired.