Ed Harris Mandarin Orange Dessert Recipes

Steps:

• Mix together crackers, butter and sugar.
• Press in a 13x9-inch baking dish. (Save a little bit of the crumbs for top).
• Refrigerate this while making rest of recipe so it becomes firm.
• Fold the rest of ingredients together.
• Spread over crumbs in dish.
• Top with remaining crumbs.
• Refrigerate until ready to serve.

Steps:

• In a bowl, blend the first 3 ingredients by hand.
• In a buttered 8 inch square oven-prrof glass dish, place a layer of vanilla wafers.
• Cover the wafers with the orange mixture.
• Add a second layer of vanilla wafers.
• Cover with whipped cream.
• Sprinkle crushed vanilla wafer crumbs over the top.
• Cover and refrigerate for 24 hours.
• Serve!

Steps:

• Heat oven to 350ºF.
• To make the crust, beat butter with electric mixer until creamy. Add confectioners' sugar; beat well. Then,add combined flour and oats; beat on low speed until crumbly.
• Press crumbs firmly and evenly onto bottom of Greased 9 x 13 pan. Bake 20 minutes, until light golden brown. Remove from oven. Reduce heat to 300ºF.
• While the crust is baking, prepare the filling. Beat eggs, granulated sugar and orange zest until well blended. Add juice; beat to combine. Add flour and mix just enough to combine. Pour filling over warm, baked crust.
• Bake the crust with filling until filling is set, about 40 minutes.
• Cool in pan 30 minutes. Cover and refrigerate.
• To serve, cut into bars. You may choose to garnish with more orange zest or confectioner's sugar.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Steps:

• Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350° for 6-8 minutes or until lightly browned. Cool. , Meanwhile, for filling, beat cream cheese and sugar in a bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream and, if desired, orange zest. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours.

Steps:

• Mix pudding mix and cool whip together well, fold in drained fruit.
• Chill for 2-3 hours before serving.
• Great for diabetics!

Steps:

• Combine first 3 ingredients and press into a 13x9 baking dish or pan.
• Blend orange juice and sweetened condensed milk; fold in Cool Whip.
• Fod in oranges.
• Pour over crust.
• Refrigerate til fim/set.
• Can be served with additional Cool Whip if desired!

Steps:

• In square 8x8 dish, combine gelatin and boiling water and stir until gelatin is dissolved.
• Add cold water, pineapple and Mandarin oranges.
• Chill until almost set.
• Combine whipped topping and yogurt. Fold into gelatin mixture.
• Chill for at least three hours, cut into 8 equal squares and serve.