Cut oranges horizontally in half. Run spoon around inside of each orange half, leaving fruit intact. Carefully remove fruit. Set orange shells aside. Cut white pith away from fruit, using downward cutting motion following shape of fruit. Place peeled fruit piece on its side, then cut down along membrane on both sides of each section to remove fruit. Reserve 1/2 cup of the orange sections for garnish. Fill orange shells evenly with remaining orange sections; set aside.
Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in whipped topping until well blended.
Spoon gelatin mixture evenly into orange shells, using about 1/2 cup of the gelatin mixture for each shell. Refrigerate 1 hour or until set. Top evenly with reserved orange sections and drizzle with chocolate just before serving. Store leftover dessert in refrigerator.
Substitute 3 medium or 4 small oranges for the large oranges.
Assemble orange cups as directed; cover and freeze up to 1 week. Thaw at least 20 min. before serving. Top with orange sections and drizzle with chocolate just before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.