2 cans (10 oz/284 mL each) mandarin oranges in light syrup
2 pkgs (85 g each) orange jelly powder
1 1/2 cups (375 mL) boiling water
1 tsp (5 mL) vanilla
1 store-bought angel food cake (8 inch/20 cm)
1 1/2 cups (375 mL) whipping cream, whipped
Drain oranges, reserving syrup; set oranges aside. Add enough cold water to reserved syrup to measure 2 cups (500 mL). Place jelly powder in a large bowl. Add boiling water and stir until jelly powder is dissolved. Stir in syrup and vanilla. Cover and refrigerate until mixture is the consistency of unbeaten egg whites. Meanwhile, cut cake into 1 inch (2.5 cm) cubes. Fold whipped cream into jelly mixture just until blended. Fold in cake and oranges. Spoon into a 9x13 inch (23x33 cm) baking dish. Cover and refrigerate for at least 4 hours or up to 2 days. Do not freeze. Cut into squares. Serves 12 - 14.