Orange Cream Timbales
|Gelatin||3 Ounce (1 Package Jell O Brand, Orange Flavor)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Ice cubes||1⁄2 Cup (8 tbs)|
|Whipped topping||4 Ounce, thawed (1 2/3 Cups, Cool Whip)|
|Canned mandarin orange sections||11 Ounce, well drained (1 Can)|
DISSOLVE gelatin in boiling water.
Combine cold water and ice cubes to make 1 cup.
Add to gelatin, stirring until ice is melted.
If necessary, place bowl in larger bowl of ice and water; let stand, stirring occasionally, until slightly thickened, about 5 minutes.
FOLD 1 1/3 cups of the whipped topping into gelatin mixture.
Pour 1/2 of the gelatin mixture evenly into 6 (6-ounce) custard cups, filling each cup about halfway.
Place dollop of remaining whipped topping in center of each dessert; press orange section into each dollop.
Fill cups with remaining gelatin mixture.
Chill until firm, about 3 hours.
PLACE remaining orange sections in food processor or blender; cover.
Process until smooth.
Unmold gelatin cups onto individual dessert plates.
Spoon orange puree around desserts.
Garnish with mint leaves, if desired.