Tried and True Friday, Mandarin-Cream Cheese Whip

Friday is my fun day of posting.  I love picking a recipe to share although sometimes it’s tough because I have so many favorites.  This week’s recipe comes from a cookbook put out by a summer camp I worked at, Camp Nawakwa.

Mandarin-Cream Cheese Whip

  • 6 oz. box orange jello
  • 8 ox cream cheese, at room temperature
  • 11 oz can of mandarin oranges, drained
  • Cool Whip (at least 2 cups, I like to use the 12 oz container)

Dissolve jellow in 2 cups boiling water and juice from oranges.  Gel unt set (not runny).  Combine oranges and cream cheese with jello.  Add cool whip.  Mix thoroughly.  CHill.  Garnish with orange slices


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