1 large box orange Jell-0
2 cups boiling water
1 pint of orange sherbet
1 can mandarin oranges, drained
Fresh orange slices for garnishing

Dissolve orange Jell-0 in boiling water. Add orange sherbet stir until melted. Add mandarin orange slices.
Pour into mold and refrigerate until set.
Un-mold onto a serving plate garnish with orange slices

Coffee Cake:
18-ounce yellow cake mix
3 ounce package instant lemon pudding mix
zest and juice from 2 oranges, divided
less than 2/3 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract

Topping:
2 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup rolled oats
1 tablespoons cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup chopped pecans
11 ounce can Mandarin oranges, drained
Cooked Orange Glaze (recipe to follow)

Coffee Cake:
Preheat oven to 325 degrees F.

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 egg, well beaten
3/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
1/4 cup shortening
3/4 cup pecans, chopped

Sift flour, baking soda, salt, and sugar.
Combine egg, orange juice, lemon juice, grated peels, and shortening.
Add dry ingredients, mixing well, and add nuts.
Pour into well greased loaf pan.
Cover and allow to sit for 20 minutes.

Bake at 350 degrees for 45 minutes.

1 (3 oz.) pkg. instant tapioca pudding
1 (3 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. orange Jello
11 oz. can mandarin oranges
8 oz. Cool Whip

Cook puddings and Jello with juice from oranges plus enough liquid to equal 3 cups.

Cook until thick and clear. Cool.
Cut up oranges and add to cooled mixture. Add Cool Whip.

Tastes best if made a day ahead.

1 white angel cake mix
2 cans of mandarin oranges
2 packages of Dream whip

Directions:
Empty contents of angel cake mix into mixing bowl.
Open mandarin oranges, reserve 1/3 of 1 can of mandarin oranges. Put the rest of mandarin oranges and their juice into cake mix. Do not add ingredients listed on cake mix box. Mix for the length of time listed on the cake mix box.
Pour into an angel food cake pan, and bake for the time instructed on the box.

When done cool the cake by hanging it upside down to prevent falling.

Serving Size: 12
1/3 cup margarine
1/4 cup Splenda Brown Sugar Blend (artificial sweetener)
2 packages Splenda
1 large egg
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/3 cup apple -- finely chopped
1 teaspoon grated orange peel
2/3 cup orange juice

Preheat oven to 350F.

Lightly coat an 8x8x2-inch baking pan with cooking spray.

In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.