2 large cans mandarin oranges
1 small pkg. orange gelatin powder
1 pint orange sherbet
1 cup whipping cream, whipped (no sugar or vanilla)
1 sugar free angel food cake, cubed
1. Drain 1 cup liquid from mandarin oranges. Bring to a boil in the microwave. Add gelatin, and stir to dissolve. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in whipped cream. It is okay if there are uneven streaks, just don't smash those fluffy whipped cream bubbles.
2. Put half the cake cubes in the trifle dish (or other dish that is not as fancy), cramming them together so they will stay in a tight layer. Pour half the orange mixture over the top, cover with a thin layer of whipped topping, and top with half the oranges.
3. On top of the oranges, put the remaining of the cake cubes in, pour over the remaining orange mixture, cover with the remaining oranges, and cover with whipped topping. Refrigerate.