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