MANDARIN MOUSSE MOLD

Mandarin Mousse Mold image

Provided by Charlotte J

Categories Oranges

Time 23m

Yield 12 serving(s)

Number Of Ingredients 5

1 1/2 cups boiling water
1 (6 ounce) package jell-o brand orange gelatin or 2 (3 ounce) packages jell-o brand orange gelatin
1 cup cold water
1 (11 ounce) can mandarin orange segments, drained
1 (8 ounce) container Cool Whip Topping, thawed, divided

Steps:

Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
Stir in cold water.
Place orange segments in 6-cup mold, spoon 2 cups gelatin mixture into mold over oranges.
Refrigerate about 30 minute or until set, but not firm (should stick to finger).
Meanwhile, refrigerate remaining gelatin mixture about 30 minutes 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.
Refrigerater 4 hours or until firm then unmold.
Serve with remaining whipped topping.
Store leftover gelatin mold in refrigerator.