Monday, July 14, 2008

Mandarin Mousse Mold

I made this at Christmas and it was surprisingly easy, and all the grownups liked it. (my kids didn't, they wouldn't even try it. They can be so weird sometimes.) So then, I made it again at Easter and it was funny watching some of those same adults go, "ooh, is that the one from Christmas?!" I lost the recipe and have spent half an hour online searching for it, but it's so good it's worth the search!

12 servings, 1/2 cup each
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Gelatin
1 cup cold water
1 can (11 oz.) mandarin orange segments, drained
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

STIR boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold*; cover with 2 cups of the gelatin mixture. Refrigerate 30 min. or until set, but not firm. (Gelatin should stick to finger.)

*I just used my bundt cake pan as a mold

MEANWHILE, refrigerate remaining gelatin mixture 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold. Serve topped with the remaining whipped topping. Store leftovers in refrigerator.