Easter Orange & Creamy Cake
A deliciously easy, yet elegant no-bake orange mandarin gelatin and pudding cake with a sugar cookie crust.
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 vegetable cooking spray; set aside.
- 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.
- 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.
- Refrigerater until firm.
- 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.