Easter Orange Cake
13/4 cups boiling water
1 package, 8 serving size, orange flavored gelatin
1 cup cold water
1/2 cup milk
1 package vanilla flavor instant pudding and pie filling
8-ounce tub whipped topping, thawed, divided
11 ounces mandarin orange segments, drained
6 to 9 large sugar cookies
Stir boiling water into gelatin in large bowl at
least 2 minutes until completely dissolved. Stir in cold water. Pour
1½ cups of the gelatin into 9-inch round cake pan sprayed with
no-stick cooking spray. Place on tray and refrigerate 2 hours until
set but not firm.
Add milk and pudding mix to remaining gelatin. Beat with wire whisk
2 minutes or until well blended. Gently stir in 2 cups of the
whipped topping and oranges. Spoon over gelatin layer in pan.
Arrange cookies on top of pudding to form crust. Pan will be full.
Cover with plastic wrap. Refrigerate 4 hours or until firm.
To unmold, run small spatula around edge of pan. Dip pan in warm
water, just to rim, for about 10 seconds. Place serving plate on top
of pan holding plate and pan together. Shake gently to loosen and
invert onto plate. Remove pan. Garnish cake with remaining whipped
topping as desired.