Orange Cocktail Cream

SERVES: 12

Light and airy, this is the perfect dessert when everyone says they really can't eat anymore. (Wanna bet?!)

What You'll Need

2 (4 servings each) packages lemon-flavored gelatin
1 1/2 cup boiling water
3/4 cup orange juice
1 cup ice cubes
2 teaspoons grated orange peel (see Note)
1 (8 ounce) container frozen whipped topping, thawed
1 (30 ounce) can fruit cocktail, drained

What to Do

In a large bowl, dissolve gelatin in boiling water. Place orange juice in a 2-cup measuring cup and add ice cubes to make 1-3/4 cups. Add to gelatin along with grated orange peel, stirring until ice melts and gelatin thickens slightly.
In a large bowl, with an electric beater or large whisk, combine whipped topping and gelatin mixture until completely blended. Add fruit cocktail and stir until well combined. Spoon into a 10-inch tube pan. Cover and chill overnight, or until set.
When ready to serve, dip tube pan in hot water three quarters of way up sides for 10 seconds then invert quickly over a serving platter that is larger than pan. Shake gently to loosen from pan.

Notes

Grated citrus peel is often called zest. It's the grated flavorful colored outside skin of citrus fruit. You can grate the citrus skin to get the zest, or it can be removed from the citrus with a gadget called a zester that's designed to remove the thin skin without going too deep and getting the bitter white skin, or pith.