1 Angel Food cake, already baked
1 3oz. pkg. Orange Jello
3/4 cup boiling Water
1/2 cup cold Water
1-1/2 cup Milk
1 pkg. Vanilla Pudding Mix
1 8oz. tub frozen Whipped Topping, thawed
1 lg. can Mandarin Oranges, well drained
Cut cake into slices or cubes and arrange in 9×13 cake pan, covering the bottom.
In small bowl, combine orange jello and boiling water. Stir until jello is dissolved. Stir in cold water. Pour this orange mixture evenly over the cake slices. Chill for at least one hour.
Mix pudding mix and milk together. Wisk for about 2 minutes. When thickened (after about 5 minutes), fold in the whipped topping and half the Mandarin oranges. Spread over the cake layer.
Top with remaining Mandarin oranges for garnish. Cover and refrigerate until ready to serve.
1 (12 ounces) carton small curd cottage cheese
1 (3 ounces) package orange gelatin
1 (11 ounces) can mandarin oranges, drained
1 (15 ounces) can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 (8 ounces) carton Cool Whip
In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in Mandarin oranges, pineapple, coconut, and pecans. Fold in Cool Whip. Refrigerate.
Serve in a pretty clear bowl to show it off.
Yield: 8 to 10 servings
3 cups water
1 small box orange Jell-O
2 boxes Americana Tapioca pudding
2 small cans mandarin oranges
2 cups Cool Whip
Combine 3 cups of water, orange Jell-O, and Tapioca pudding in a medium sauce pan and heat to the boiling point, stirring constantly. Set aside to cool. Once cooled, add mandarin oranges and cool whip. Refrigerate.
From Kim’s Recipe Collection
1 pkg. Lemon Jello
1 pkg. Orange Jello
2 cups boiling Water
1 1/4 cup cold Water
1 can crushed Pineapple (reserve Juice)
3 Bananas, sliced
1 pkg. Mini Marshmallows
Dissolve lemon and orange jello in hot water, mix well. Then add cold water and mix well. Mix in crushed pineapple (no juice, reserve for later), and bananas. Pour into cake pan.* Place marshmallows on top of mixture and chill until jello is set.
5 Tbsp. Flour
2 cups Pineapple Juice
Mix ingredients in sauce pan and cook until thick. Cool completely, then pour on top of 1st layer.
2 pkg. Dream Whip**
1 cup Milk
8 oz. carton Cream Cheese
Whip Dream Whip and milk. Add cream cheese, blend well. Spread on second layer. Chill until ready to serve.
– From Nana’s Recipe Collection
*I suggest a 9×13 cake pan
** You can use Cool Whip, but you need to omit the milk.