1 pkg (18 oz) yellow cake mix
5 ¼ cups cool whip non-dairy whipped topping, thawed
1 pkg (3 oz) cream cheese, softened
1 can (6 oz) frozen concentrated orange juice, thawed
Prepare cake mix as directed on package, substituting 1 ½ cups whipped topping for the oil or butter. Bake in two greased and floured 9-inch layer pans about 30 mins; remove from pans and cool completely.
Beat cream cheese with electric mixer until smooth. Beat in concentrate juice. Gently stir in remaining whipped topping.
Fill and frost cake. Garnish with orange sections and mint leaves, if desired. Keep refrigerated.
Jeanette
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