Ingredients
1 package (4.6 ounces) cook-and-serve vanilla pudding mix1 envelope unflavored gelatin1 cup orange juice1 tablespoon grated orange zest2 loaf-shaped angel food cakes (10-1/2 ounces each)2 cups heavy whipping cream, whipped
Preparation
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 zest. 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 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.
