A deliciously easy, yet elegant no-bakeorange mandarin gelatin and pudding cake with a sugar cookiecrust.
Recipe: Easter Orange &Creamy Cake
1 3/4 cups boiling water
Spray a round 9-inch cake pan with vegetablecooking spray; set aside.
In large bowl, stir boiling water andgelatin until completely dissolved. Stir in cold water. Pour1 1/2 cups of the gelatin into prepared cake pan. Refrigeratuntil set but not firm, about 2 hours.
Add milk to remaining gelatin, stirringuntil blended well. Beat in in dry pudding mix with wire whisk2 minutes or until well blended. Gently stir in 2 cups of thewhipped topping and the oranges. Spoon over gelatin layer inpan. Arrange cookies on pudding mixture to form crust. Coverwith plastic wrap.
Refrigerater until firm.
To unmold, run small metal spatula aroundedge of pan. Dip pan in warm water, just to rim, for about 10seconds. Place serving plate on top of pan. Invert; holding panand plate together, shake gently to loosen. Carefully removepan. Garnish with remaining whipped topping. Store in refrigerator.
1 (8-serving size) package orange gelatin
1 cup cold water
1/2 cup cold milk
1 (4-serving size) package instant vanilla pudding and pie filling
1 (8-ounce) tub nondairy whipped topping, thawed – divided use
1 (11-ounce) can mandarin orange segments, drained
9 large sugar cookies
Makes 10 servings.
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