Creamy Orange Gelatin Recipes

CREAMY ORANGE GELATIN

Steps:

• Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.

CREAMY ORANGE GELATIN

Steps:

• In large bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set. Fold in orange. Pour into two 6-cup size ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.

ORANGE GELATIN

Steps:

• In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
• To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
• Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
• Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

CREAMY TRIPLE-CITRUS GELATIN DESSERT

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
• Meanwhile, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
• Add remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.

CREAMY ORANGE CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
• In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

ORANGE JELLO SALAD

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

CREAMY ORANGE SALAD

Steps:

• In a bowl, dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Gradually blend in the hot gelatin mixture, beating on low speed until smooth. Stir in milk; fold in whipped topping. , Transfer to a 2-1/2-qt. serving bowl. Refrigerate for 4 hours or until firm. If desired, garnish with a flower made of cherry, mint and oranges.

CREAMY ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix boiling water and gelatin until gelatin is completely dissolved. Cool slightly, about 5 minutes.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the orange juice concentrate, the oil, water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Reserve remaining gelatin mixture and orange juice concentrate.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork. Place 1 tablespoon of the reserved gelatin mixture in small microwavable bowl; set aside. Into remaining gelatin mixture, stir remaining 1/2 cup orange juice concentrate; pour slowly over cake. Cool cake completely, about 1 hour.
• In medium bowl, gently stir together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting. With spoon or toothpick, swirl gelatin into frosting. Garnish each cake piece with orange peel strips. Store covered in refrigerator.

ORANGE & CREAM GELATIN

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in condensed milk and cold water until well blended.
• Pour into 8 small dessert dishes.
• Refrigerate 4 hours or until firm. Top with COOL WHIP just before serving.

CREAMY ORANGE GELATIN

Steps:

• In a large bowl, dissolve gelatin in boilingn water. Stir in ice cream and orange juice until blended. Chill until partially set.
• Fold in oranges. Pour into two 6 cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.