Post by cuteascountry_Shortcake on Jun 5, 2005 14:25:48 GMT -6
In the 06/03/05 newsletter, Evelyn Gibson in MI was talking about a dessert she had at a bridal shower.
It had a crumb crust, mandarin orange, Jell-O and whipped topping.
I just made something similar this past week, and it was very cool and refreshing. This recipe was under the label on Cool Whip topping.
Strawberry Orange Delight
1 1/2 c. finely crushed graham cracker (21 squares) crumbs
(you could use same amount of vanilla wafers-don't know how many vanilla wafers that would be)
1/2 c. sugar, divided
6 T. melted margarine or butter
12 oz. (1 1/2 pkg.) Philadelphia Brand Neufchatel Cheese (That's the 1/3 less fat Cream Cheese), softened
2 T. milk
1 c. thawed Cool Whip Lite whipped topping
2 c. boiling water
1 pkg. (8-serving size) Jell-O brand Strawberry (or orange) sugar-free gelatin
1 1/2 c. cold water
2 cans (8 1/4 oz. each) mandarin orange segments, drained
Mix crumbs, 1/4 c. sugar and butter (I did this in my food processor and did not melt the butter). Press firmly onto bottom of 13 x 9 in baking pan. Set aside.
(When I went to spread the next layer, I wished I had baked the crust a little. It was hard to spread without messing up the crust!).
Beat cream cheese, remaining 1/4 c. sugar and milk until smooth. Gently stir in whipped topping. Spread over crust (cooled if you decide to bake it first). Refrigerate.
Stir boiling water into gelatin at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until slightly thickened (here is where I messed up. I let it refrigerate for the full time-but that was not enough-need to add more time-keep checking until it is real thick, but not set up)
Stir in orange segments. Spoon over cream cheese layer. (My gelatin went to the crust-and beyond! Still made a layer of gelatin on bottom, not on top like it is supposed to do). Refrigerate 3 hours or until firm. Cut into 20 squares.
If desired, use additional whipped topping to garnish each serving.
Nutrition information per serving: (without garnish) 140 calories, 8 g. total fat, 5 g. saturated fat, 180 mg. sodium, 14 g. carbs.
I ended up spreading Cool Whip on top because it looked pretty bad with the oranges on top and no gelatin because the jello wasn't firm enough before I continued with the recipe!!
Submitted by Connie in TX
Printed in Nancy's Kitchen Newsletter 6/05/05
It had a crumb crust, mandarin orange, Jell-O and whipped topping.
I just made something similar this past week, and it was very cool and refreshing. This recipe was under the label on Cool Whip topping.
Strawberry Orange Delight
1 1/2 c. finely crushed graham cracker (21 squares) crumbs
(you could use same amount of vanilla wafers-don't know how many vanilla wafers that would be)
1/2 c. sugar, divided
6 T. melted margarine or butter
12 oz. (1 1/2 pkg.) Philadelphia Brand Neufchatel Cheese (That's the 1/3 less fat Cream Cheese), softened
2 T. milk
1 c. thawed Cool Whip Lite whipped topping
2 c. boiling water
1 pkg. (8-serving size) Jell-O brand Strawberry (or orange) sugar-free gelatin
1 1/2 c. cold water
2 cans (8 1/4 oz. each) mandarin orange segments, drained
Mix crumbs, 1/4 c. sugar and butter (I did this in my food processor and did not melt the butter). Press firmly onto bottom of 13 x 9 in baking pan. Set aside.
(When I went to spread the next layer, I wished I had baked the crust a little. It was hard to spread without messing up the crust!).
Beat cream cheese, remaining 1/4 c. sugar and milk until smooth. Gently stir in whipped topping. Spread over crust (cooled if you decide to bake it first). Refrigerate.
Stir boiling water into gelatin at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until slightly thickened (here is where I messed up. I let it refrigerate for the full time-but that was not enough-need to add more time-keep checking until it is real thick, but not set up)
Stir in orange segments. Spoon over cream cheese layer. (My gelatin went to the crust-and beyond! Still made a layer of gelatin on bottom, not on top like it is supposed to do). Refrigerate 3 hours or until firm. Cut into 20 squares.
If desired, use additional whipped topping to garnish each serving.
Nutrition information per serving: (without garnish) 140 calories, 8 g. total fat, 5 g. saturated fat, 180 mg. sodium, 14 g. carbs.
I ended up spreading Cool Whip on top because it looked pretty bad with the oranges on top and no gelatin because the jello wasn't firm enough before I continued with the recipe!!
Submitted by Connie in TX
Printed in Nancy's Kitchen Newsletter 6/05/05