Easter Orange Cake
- 1-3/4 cups boiling water
- 1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
- 1 cup cold water
- 1/2 cup cold milk
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 can (11 oz.) mandarin oranges, drained
- 9 large sugar cookies
- Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved.
- Stir in cold water.
- Pour 1-1/2 cups of the gelatin into 9-inch round cake pan sprayed with cooking spray.
- Refrigerate 2 hours until set but not firm (gelatin sticks to finger when touched and should mound).
- Add milk to remaining gelatin; stir until well blended.
- Add dry pudding mix.
- Beat with wire whisk 2 minutes or until well blended.
- Gently stir in 2 cups of the whipped topping and the oranges.
- Spoon over gelatin layer in pan.
- Arrange cookies on pudding mixture to form crust (pan will be full).
- Cover with plastic wrap.
- Refrigerate 4 hours or until firm.
- To unmold, run small metal spatula around edge of pan.
- Dip pan in warm water, just to rim, for about 10 seconds.
- Place serving plate on top of pan.
- Invert; holding pan and plate together, shake gently to loosen.
- Carefully remove pan.
- Garnish with remaining whipped topping.
- Store leftover dessert in refrigerator.
boiling water, gelatin, cold water, cold milk, mandarin oranges, sugar cookies
Taken from www.kraftrecipes.com/recipes/easter-orange-cake-54758.aspx (may not work)