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Tear angel food cake into small pieces and place in a 9x13 pan. Drain mandarin oranges, save juice and cut up oranges over top of cake. Add water to mandarin orange juice to make 1 cup; bring to a boil and add orange jello. Add 3 cups orange sherbert to jello mixture. Stir until smooth and add cool whip. Pour mixture over cake and refriegerate. Needs to be refrigerated at least 24 hours to set up.
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