Ingredients
- 2 12 cups boiling water
- 3 (3 ounce) packages cherry gelatin
- 2 34 cups cold water
- 1 (15 ounce) candole mandarin orange segments
- drained
- 4 ounces cream cheese
- softened
- 2 tablespoons sugar
- 1 (8 ounce) container Cool Whip Topping
- thawed
Instructions
- STIR boiling water into dry gelatin mix in medium bowl at least 2 minute until completely dissolved.
- Stir in cold water.
- Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
- Reserve a few orange segments for garnish.
- Gently stir remaining orange segments into gelatin; set aside.
- BEAT cream cheese and sugar in separate medium bowl with wire whisk until well blended.
- Stir in whipped topping.
- Spoon into 2-1/2-qt.
- serving bowl; cover with gelatin mixture.
- REFRIGERATE 2 hours or until firm.
- Top with the reserved orange segments.
- Store in refrigerator.
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