Mini Orange Gelatin Molds Recipe

4.5 1 2
Mini Orange Gelatin Molds Recipe
Mini Orange Gelatin Molds Recipe photo by Taste of Home
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Mini Orange Gelatin Molds Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Mini Orange Gelatin Molds in Cooking for 2 Fall 2005, p63

Nutritional Facts

1 each: 224 calories, 11g fat (8g saturated fat), 30mg cholesterol, 235mg sodium, 22g carbohydrate (20g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Mini Orange Gelatin Molds in Cooking for 2 Fall 2005, p63

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daisey5 User ID: 146806 76955
Reviewed Jan. 31, 2010

"The changes I made were to use reduced fat cream cheese and cool whip free."

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