Ingredients
1 (4.6 ounce) package cook and serve vanilla pudding mix
1 (.25 ounce) envelope unflavored gelatin
1 cup orange juice
1 tablespoon grated orange peel
2 (10.75 ounce) loaves angel food cake
2 cups heavy whipping cream, whipped
Directions
Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange peel. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled.
Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices.
Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.
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