Orange and Cream Gelatin

This can be served as a salad or even a dessert.

2 boxes (3 oz each) orange Jello
1 can (8-10 oz) Mandarin oranges (save juice)
2/3 tub (8 oz) Cool Whip, thawed

an additional can of Mandarin oranges for garnish, optional

Place 1 1/2 cups of water in a 1.5 quart (or 8x8) glass dish.  Microwave for 2 minutes, until boiling hot.

Add 1 box of the orange jello to the boiling water and stir for 2 minutes, until completely dissolved.

Drain the juice of the can of Mandarin ranges into the hot jello mixture, stirring to combine.  Evenly drop the Mandarin oranges into the gelatin.  Refrigerate for about 2 hours or until almost completely set.

In a large mixing bowl, add 3/4 cup of boiling water and the second box of Jello.  Stir for 2 minutes until dissolved.  Add 3/4 cup of ice cold water and stir.  Place in the freezer for about 15 minutes, just until very cool but not set.

Place the Cool Whip into the bowl of cold jello that was in the freezer.  Whisk together until smooth.

Pour this second, creamy mixture over the Mandarin orange jello that is in the refrigerator and refrigerate all for about 2 hours or until well set. 

Garnish with Mandarin oranges or sprinkle with fresh orange zest if desired.

This is also pretty served in parfait glasses.

You can also make a Strawberries and Cream Gelatin by replacing the orange Jello with strawberry, the Mandarin oranges with 3/4 cup of sliced strawberries, and the Mandarin orange juice with 1/2 cup of cold water or white grape juice.

Janice