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Mini Orange Gelatin Molds

 Mini Orange Gelatin Molds
Our Test Kitchen staff created these pretty layered gelatin molds using half a package of gelatin. You can use the other half to make plain gelatin (with half the water) or save to use up in another downsized dessert.
2 ServingsPrep: 20 min. + chilling


  • 3 tablespoons plus 1 teaspoon orange gelatin
  • 1/3 cup boiling water
  • 1/2 cup cold water
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup whipped topping, divided


  • In a small bowl, dissolve gelatin in boiling water. Stir in cold
  • water. Set aside 3 tablespoons gelatin mixture at room temperature.
  • Cover and refrigerate remaining gelatin mixture for 30 minutes or
  • until partially set.
  • Set aside six mandarin oranges for garnish and pat dry. Fold the
  • remaining oranges into partially set gelatin. Divide between two
  • individual fluted tube pans coated with cooking spray; cover and
  • refrigerate for 30 minutes or until firm.
  • In a small bowl, beat the cream cheese, 1/4 cup whipped topping and
  • reserved gelatin until smooth. Carefully spread over gelatin molds.
  • Refrigerate for 1 hour or until set. Invert molds onto a plate;
  • garnish with remaining whipped topping and reserved oranges. Yield:
  • 2 servings.
Nutritional Facts: 1 serving (prepared with 1-3/4 teaspoons sugar-free gelatin, reduced-fat cream cheese and reduced-fat whipped topping) equals 224 calories,

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Mini Orange Gelatin Molds (continued)

Nutritional Facts: 11 g fat (8 g saturated fat), 30 mg cholesterol, 235 mg sodium, 22 g carbohydrate, 0 fiber, 6 g protein.