Mandarin Mousse Recipes

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until set but not firm. (Gelatin should stick to your finger.)
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until blended; pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

Steps:

• In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended.
• Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.

Steps:

• Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
• Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
• When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
• When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
• Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.

Steps:

• Make Jell-O as directed on the package. Let sit for 10 minutes.
• Add pudding mix ( do not add any milk) to Jell-O and mix well with an electric mixer.
• Fold in cool whip and fruit.