Easter Recipes from Razzle Dazzle Recipes
Easter Orange Cake
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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 1 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.


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