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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Our Test Kitchen home economists came up with this fancy-looking torte. The fluffy filling is encircled by store-bought ladyfingers and topped with canned mandarin oranges. Ingredients:
1 package (3 ounces) orange gelatin |
2/3 cup boiling water |
1/2 cup cold water |
1 carton (16 ounces) frozen whipped topping, thawed, divided |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
1/4 cup milk |
1/4 cup graham cracker crumbs |
1 package (3 ounces) ladyfingers, split |
1 can (11 ounces) mandarin oranges, drained |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate for 30 minutes or until syrupy.
2. Fold in 3 cups whipped topping; set aside. In a small bowl, beat cream cheese and sugar until smooth; gradually beat in milk. Fold in remaining whipped topping.
3. Grease the bottom of a 9-in. springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around edge of pan. Set aside 1-1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orange mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set.
4. Remove sides of pan. Garnish with mandarin oranges. Yield: 12 servings.
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