Mandarin Mousse Mold

Layers of mandarin oranges, orange gelatin and whipped topping blended with orange gelatin create a pretty and refreshing salad or dessert mold.

Mandarin Mousse Mold


  • 1 1/2 cups boiling water
  • 1 (6 ounce) package JELL-O Orange Flavor Gelatin
  • 1 cup cold water
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided


  1. Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Stir in cold water.
  2. Place oranges in 6-cup mold; cover with 2 cups gelatin.
  3. Refrigerate for 30 minutes or until set but not firm. (Gelatin should stick to your finger.)
  4. Meanwhile, refrigerate remaining gelatin 30 minutes or until slightly thickened.
  5. Whisk in 2 cups COOL WHIP until blended; pour over gelatin layer in mold.
  6. Refrigerate 4 hours or until firm.
  7. Unmold.
  8. Serve topped with remaining COOL WHIP.

prep: 15 min | total: 4 hr 45 min | 12 servings, 1/2 cup each

Variation: Prepare using 2 (3 ounce) boxes JELL-O Orange Flavor Gelatin and/or COOL WHIP LITE Whipped Topping.

How to Unmold Gelatin: Dip mold in warm water for 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

nutritional info per serving: Calories 110 Total fat 3.5 g Saturated fat 3.5 g Cholesterol 0 mg Sodium 10 mg Carbohydrate 19 g Dietary fiber 0 g Sugars 17 g Protein 1 g

Vitamin A 6 %DV Vitamin C 10 %DV Calcium 0 %DV Iron 0 %DV

Recipe and photo used with permission from: Kraft Foods

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