Nonna K.

1 BOX (3 OZ.) ORANGE JELLO MIX 1 BOX (3 OZ.) VANILLA PUDDING 1 CUP BOILING WATER 1/2 CUP COLD WATER 1  TUB (8 OZ) COOL WHIP, THAWED 1 CAN (28 OZ.) MANDARIN ORANGES, DRAINED 2 CUP MINI MARSHMALLOWS In a medium mixing bowl, whisk together boiling water and orange jello until dissolved. Stir in cold water and place in the fridge for 15-20 minuts Remove from fridge and whisk the vanilla pudding until fully integrated Cover and put back in the fridge for another 15 minutes. Fold in the cool whip, mandaring oranges and mini marshmallows Cover and refrigerate for at least 2 hours.

For the Cake 4   eggs 1   cup   olive oil 1   cup   white sugar 2   cups   plain Greek yogurt, strained Zest of 2 oranges 3   tsp   baking powder 1   pound   package of phyllo sheets For the Syrup 3   cups   freshly squeezed orange juice 2   cups   sugar Preheat the oven to 350 degrees F and brush a 9 x 13-inch baking pan with olive oil. For the cake, put the eggs, olive oil, and sugar in a large bowl. Beat the mixture well with an electric mixer until the ingredients are well combined. Add the yogurt, orange zest, and baking powder, and beat to combine. Crush the phyllo sheets with your hands. Add the crushed phyllo to the cake batter and stir it in with a spatula. Evenly spread the batter in the prepared pan. Bake the cake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Make the syrup while the cake is baking. In a medium saucepan, stir together the orange juice and sugar. Bring th...