Mandarin Mousse Mold
1 1/2 cups boiling water
1 pkg. (6 oz.) or 2 pkg. (3 oz)Orange Flavor Gelatin
1 cup cold water
1 can (11 oz. or 15 oz.) Mandarin Oranges, drained
1 tub (8 oz.) cool whip, thawed, divided
Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water. Place mandarin oranges into 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm.
Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until smooth. Pour over gelatin layer in mold.