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Easter Orange Cake

Prep Time: 30 minutes

Refrigeration Time: 4 hours

Servings: 8

Ingredients

  1-3/4 cups boiling water

  1 pkg (8-serving size) JELL-O Brand Orange Flavor Gelatin*

  1 cup cold water

  1/2 cup cold milk

  1 pkg (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling

  1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

  1 can (11 oz.) mandarin orange segments, drained

  9 large sugar cookies

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Directions

Stir boiling water into 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 which has been sprayed with no stick cooking spray. Refrigerate 2 hours until set but not firm (sticks to finger when touched and should mound).

Pour milk into remaining gelatin. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping and oranges. Spoon over gelatin 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.