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Easter Orange & Creamy Cake recipe

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
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

  • 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.

    Makes 10 servings.

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