Easter Orange Cake

Ingredients

• 11 oz mandarin orange segents drained canned
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.5 cup milk cold
• 6 oz jell-o orange flavor gelatin 
• 9  sugar cookies (3 inch)
• 1 cup water cold
• 1.8 cups water boiling
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• knife
• whisk

Directions

1. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water; pour 1-1/2 cups into 9-inch round pan sprayed with cooking spray. Refrigerate 2 hours or until gelatin is set but not firm.
2. Stir milk into remaining gelatin until blended.
3. Add dry pudding mix; beat with whisk 2 min. Stir in oranges and 2 cups COOL WHIP; spoon over gelatin layer in pan. Top with layer of cookies. (Pan will be full.) Cover.
4. Refrigerate 4 hours or until gelatin is firm. Run knife around edge of pan to loosen dessert; unmold onto plate.
5. Garnish with remaining COOL WHIP.