2 medium navel oranges, peeled, sectioned and cut in half
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Stir boiling water into combined dry gelatin mix and spices in 1-qt. bowl at least 2 min. until gelatin is completely dissolved. Stir in cold water and juice. Remove 1-1/2 cups of the gelatin; place in medium bowl. Set aside. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Meanwhile, let reserved gelatin stand at room temperature 45 min., then refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
Add oranges to thickened gelatin in 1-qt. bowl; stir gently. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound). Add whipped topping to slightly thickened gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.
Prepare as directed, using 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) any red flavor JELL-O Gelatin.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moistened 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.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 14 servings, about 1/2 cup each.
* 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.