Recipe(tried): Mandarin Mousse Mold (using Jell-O and Cool Whip)

MANDARIN MOUSSE MOLD

1 1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Gelatin
1 cup cold water
1 can (11 oz.) mandarin orange segments, drained
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water.

Place orange segments in 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minute or until set, but not firm (should stick to finger).

Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).

Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.

Unmold. Serve with remaining whipped topping. Store leftover gelatin mold in refrigerator.

Makes: 12 servings, 1/2 cup each
Source: Kraft