1 6 oz. lemon Jello 
2 cups orange juice
1 pint heavy whipping cream, whipped 
(or Cool Whip, light, for a lighter version)
1 angel food cake, unfrosted

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Dissolve jello in 2 cups of boiling water, then add chilled orange juice. Refrigerate until wiggly.
Into a large bowl, break up angel food cake into very small pieces. Cut up jello into cubes and combine with cake. Fold in whipped cream or Cool Whip. Pour into spring form pan or 9x11inch glass pan and refrigerate several hours.

Serve as pudding.

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