Angel Dessert - cooking recipe

Ingredients

1 envelope Knox gelatine
1 c. fresh orange juice
1 c. sugar
1 pt. whipped cream
1/4 c. fresh lemon juice
1/4 c. water
1 angel food cake
coconut

Preparation

Mix gelatine, water and juices and bring to a boil. Add sugar and cool in refrigerator.
Break cake into pieces.
Whip the cream and fold into jello mixture.
Add cake pieces and carefully blend. Spread into casserole dish and sprinkle top with coconut. Chill.