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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

1. Spray a round 9-inch cake pan with vegetable cooking spray; set aside.
2. In large bowl, stir boiling water and gelatin until completely dissolved. Stir in cold water. Pour 1 1/2 cups of the gelatin into prepared cake pan. Refrigerat until set but not firm, about 2 hours.
3. Add milk to remaining gelatin, stirring until blended well. Beat in in dry pudding mix with wire whisk 2 minutes or until well blended. Gently stir in 2 cups of the whipped topping and the oranges. Spoon over gelatin layer in pan. Arrange cookies on pudding mixture to form crust. Cover with plastic wrap.
4. Refrigerater until firm.
5. To unmold, run small metal spatula around edge of pan. Dip pan in warm water, just to rim, for about 10 seconds. Place serving plate on top of pan. Invert; holding pan and plate together, shake gently to loosen. Carefully remove pan. Garnish with remaining whipped topping. Store in refrigerator.

Makes 10 servings.

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