Orange-Pineapple Angel Torte

Ingredients

• 1 tablespoon gelatin
• unflavored
• 4 tablespoons water
• cold
• 1 cup boiling water
• 1 cup sugar
• 34 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
• 14 cup confectioners sugar", "pecans, Chopped, if desired (for decoration)", "nonstick cooking spray

Instructions

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