Mandarin Mousse Mold Recipe
- 1 1/2 cups boiling water
- 1 (6 ounce) package orange or mango flavor Jell-O®
- 1 cup cold water
- 1 (15 ounce) can DOLE® Mandarin Oranges, drained
- 1 (8 ounce) tub frozen whipped topping, thawed
step 1: Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
step 2: Stir in cold water. Place mandarin oranges into 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm (should stick to finger and mound).
step 3: Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until smooth. Pour over gelatin layer in mold.
step 4: Refrigerate 4 hours or until firm. Unmold. Garnish with remaining whipped topping. Store leftover gelatin mold in refrigerator.
step 5: Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges 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.