Orange Angel Food Cake Dessert16 oz. angel food cake mix 3 oz pkg. sugar-free orange gelatin 3/4 cup boiling water 1/2 cup cold milk 1 oz. pkg. sugar-free instant vanilla pudding mix 1 tsp. orange extract 8 oz. carton reduced-fat whipped topping, thawed 1 small orange, halved and sliced (Option: use small can mandarin oranges in place of fresh orange 1/2 cup sliced almonds, toasted Prepare and bake cake according to package directions, using an ungreased 10-in tube pan. Immediately invert tube pan; cool completely. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-inch slices; arrange in ungreased 9x13 inch cake pan. With a meat fork, poke holes in cake about 2 inches apart. Slowly pour gelatin over cake, refrigerate. In a bowl, whisk milk and pudding mix for two minutes. Add extract and allow to stand until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Refrigerate until serving. |
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