Triple Orange Delight

I picked up a cookbook at the thrift store and was thumbing through it when this recipe caught my eye. If you like strong orange flavor then you might like this just the way it is. I thought it was a bit overwhelming. I would replace the orange juice with water, and probably only use one can of oranges. Might even cut back on the sherbet and use more whipped topping.

Triple Orange Delight

12 Servings

I picked up a cookbook at the thrift store and was thumbing through it when this recipe caught my eye. If you like strong orange flavor then you might like this just the way it is. I thought it was a bit overwhelming. I would replace the orange juice with water, and probably only use one can of oranges. Might even cut back on the sherbet and use more whipped topping.

Ingredients:

  • 1 box (16 ounce) angel food cake mix
  • water, for cake mix
  • 2 cans (11 ounce) mandarin oranges with juice
  • 2 boxes (3 ounce) orange flavored gelatin
  • 32 ounces orange sherbet
  • 1+1/2 tubs (12 ounce) whipped topping, thawed

Directions:

  1. Bake cake according to package instructions, cool completely.
  2. Trim bottom crust from cake (which is actually the top of the cake when it was in the pan.)
  3. Cut cake in 1/2 using a bread knife.
  4. Brush loose crust from each 1/2 of cooled cake with a paper towel.
  5. Drain mandarin oranges, reserving juice.
  6. Reserve 12-16 mandarin oranges in refrigerator for garnish.
  7. Cut remaining mandarin oranges into pieces.
  8. In a large saucepan, bring 1 cup of the reserved orange juice to a boil.
  9. Remove from heat, stir in gelatin until dissolved.
  10. Add sherbet to the pan, stirring until melted.
  11. Fold in 12 ounces (1 tub) of whipped topping.
  12. Tear 1/2 of cake into bite-size pieces and place them in an ungreased 13x9 inch pan.
  13. Place half of the orange pieces over the cake pieces.
  14. Cover the cake pieces in the pan with half of the sherbet mixture.
  15. Repeat with remaining cake pieces, orange pieces and sherbet mixture.
  16. Refrigerate overnight.
  17. To serve, cut dessert into squares.
  18. Garnish with reserved orange slices and a dollop of whipped topping.

Notes

Recipe adapted from Great American Cookbook 1994

http://www.thehungryhoarder.com/2013/07/13/triple-orange-delight/

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