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Mandarin Mousse Mold

1 1/2 cups boiling water
1 (6-ounce) package or 2 (3.25-ounce each) packages JELL-O Brand Orange Flavor Gelatin
1 cup cold water
1 (11-ounce) can mandarin orange segments, drained
1 (8-ounce) tub Cool Whip Whipped Topping, thawed, divided use

1. Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water.
2. 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).
3. Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
4. 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.
5. Serve with remaining whipped topping. Store leftover gelatin mold in refrigerator.

Makes 12 servings.

Nutrition: (per serving)
Calories 110
Total fat 3.5g
Saturated fat 3.5g
Cholesterol 0mg
Sodium 60mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 17g
Protein 1g
Vitamin A 4%DV
Vitamin C 10%DV
Calcium 0%DV
Iron 0%

Recipe and photograph provided courtesy of Kraft Food, Inc.