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Ingredients
- 2 cans Mandarin oranges (reserve some segments for decorating)
- 1 large pkg. apricot jello
- 1 (8 oz.) pkg. cream cheese, softened
- 2 pkg. Knox gelatine
- 1 large tub Cool Whip
Method
- Combine oranges and juice, apricot jello and Knox gelatine in saucepan; heat.
- Add cream cheese which has been cut into cubes and mix.
- Cool slightly.
- Fold in Cool Whip (reserve some Cool Whip for topping).
- Place in slightly oiled pan (9 x 12 x 2-inch). Cover with foil and refrigerate.
- Cut into squares and top with Cool Whip and orange segments.
- Serve on lettuce leaf with sprig of mint or sprig of watercress.
