• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 can (15 ounces) reduced-sugar fruit cocktail, drained
  • 1 prepared angel food cake (10 inches)
  • 1 can (11 ounces) Mandarin oranges, drained
  • 1 large navel orange, sliced, optional
  • Fresh mint, optional


Fold 1 1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture.

Repeat layers. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Garnish with orange slices and mint if desired.

Special Offer: Take advantage of a special offer for guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6646

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.