Prep Time: 25 minutes
Ingredients:
- 2 pkg. unflavored gelatin
- 1/3 cup sugar
- 2 (15 oz.) cans mandarin oranges, drained
- 2 (6 oz.) cans pineapple-orange juice
- 2 eggs
- 1 (6 oz) can pineapple-orange juice
- 1/4 cup water
- 1/2 cup sugar
- 3 Tbsp. flour
- 1/2 cup heavy cream, whipped
Preparation:
In large bowl, stir together gelatin and 1/2 cup sugar. Drain oranges and reserve juice. Add 2 cans of the pineapple-orange juice to reserved juice to make 3 cups total. Pour 1 cup of this juice mixture over the gelatin and sugar mixture.Heat remaining 2 cups juice mixture in the microwave oven until boiling, about 4-6 minutes on high. Pour over gelatin mixture and stir thoroughly until gelatin and sugar dissolve.
Pour into 12" round shallow casserole dish over the mandarin oranges. Chill for 2-3 hours, stirring occasionally.
In small saucepan, 1/2 cup sugar and flour and stir to combine. Add eggs and beat until smooth. Stir in third can of pineapple-orange juice and water and beat with wire whisk until combined.
Cook over medium heat, stirring frequently, until mixture boils and thickens. Chill in refrigerator until cold, stirring occasionally.
Beat cream in small bowl until stiff peaks form. Fold into cooled egg mixture and spread gently over set orange gelatin. Chill 4-6 hours before serving. 8-10 servings
NOTE: To make this salad easier, omit the cooked topping and flavor some whipped topping with grated orange zest. Spread that over the set gelatin and chill until ready to serve.
NUTRITION:
- Calories: 195
- Fat: 3.71 grams (17% calories from fat)
- Saturated fat: 1.89 grams
- Cholesterol: 56 mg
- Vitamin A: 59% DV
- Vitamin C: 95% DV
- Sodium: 30.10 mg
