Pascha Recipes
Easter Orange Cake
Ingredients
- 1 3/4 cups boiling water
- 1 (8 serving size) box JELL-O Orange Flavor Gelatin*
- 1 cup cold water
- 1/2 cup cold milk
- 1 (4 serving size) box JELL-O Vanilla Flavor Instant Pudding
- 1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided
- 1 (11 ounce) can mandarin orange segments, drained
- 9 large sugar cookies
Instructions
- 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.
Yield: 10 servings
Notes
* Substitute 2 (4 serving size) boxes JELL-O Orange Flavor Gelatin for the 1 (8 serving size) box gelatin.
Attribution
Recipe and photo used with permission from: kraftrecipes.com