MOLD RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY PINEAPPLE MOLD 2 CUPS BOILING WATER 1 PACKAGE (6 OUNCES) RASPBERRY FLAVORED GELATIN 1 CAN (16 OUNCES) WHOLE CRANBERRY SAUCE 1 CAN (8 3/4 OUNCES) CRUSHED PINEAPPLE 3/4 CUP PORT 1/4 CUP CHOPPED WALNUTS LEAF LETTUCE LEMON MAYONNAISE (BELOW) POUR WATER OVER GELATIN IN BOWL, STIRRING UNTIL GELATIN IS DISSOLVED. STIR IN CRANBERRY SAUCE, PINEAPPLE (WITH SYRUP), PORT AND NUTS. POUR INTO 8 MOLDS. CHILL UNTIL FIRM. UNMOLD ON LETTUCE; TOP WITH LEMON MAYONNAISE. MAKES 8 SERVINGS. LEMON MAYONNAISE MIX 1/2 CUP MAYONNAISE OR SALAD DRESSING AND 1/4 CUP FROZEN LEMONADE CONCENTRATE, THAWED. FOLD IN 1/2 CUP WHIPPING CREAM, WHIPPED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE SEAFOOD MOLD (04-19-92) 1 (16 OUNCE) CAN WHOLE PEELED TOMATOES 1 (3 OUNCE) PACKAGES LEMON GELATIN 1 1/2 CUPS BOILING WATER 1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED 1 CUP CHOPPED CELERY 1 (6 OUNCE) CAN CRABMEAT, DRAINED 3 TABLESPOONS PREPARED HORSERADISH LEMON, FOR GARNISH DRAIN TOMATOES, RESERVING 3/4 CUP LIQUID; CHOP TOMATOES. SET ASIDE. IN SMALL BOWL, DISSOLVE GELATIN IN BOILING WATER. IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT CREAM CHEESE UNTIL SMOOTH; SLOWLY BEAT IN DISSOLVED GELATIN AND RESERVED TOMATO LIQUID. CHILL UNTIL MIXTURE MOUNDS. STIR CHOPPED TOMATOES, CELERY, CRABMEAT AND HORSERADISH INTO THICKENED GELATIN MIXTURE; SPOON INTO 6 CUP MOLD. CHILL UNTIL FIRM, ABOUT 4 HOURS. TO SERVE, UNMOLD ONTO SERVING PLATE; GARNISH WITH LEMON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED CHEESE MOLD IN SAUCEPAN, SOFTEN 2 ENVELOPES (2 TABLESPOONS) UNFLAVORED GELATIN IN 1 CUP MILK. STIR OVER LOW HEAT UNTIL GELATIN IS DISSOLVED. REMOVE FROM HEAT. WITH ELECTRIC MIXER, BEAT TWO 12 OUNCE CARTONS CREAM STYLE COTTAGE CHEESE AND 1/2 CUP CRUMBLED BLUE CHEESE TOGETHER UNTIL WELL BLENDED. STIR IN GELATIN MIXTURE. STIR IN ONE 6 OUNCE CAN FROZEN LIMEADE CONCENTRATE, THAWED, 1/2 CUP BROKEN PECANS, AND 6 DROPS GREEN FOOD COLORING. CHILL UNTIL MIXTURE MOUNDS WHEN DROPPED FROM A SPOON. WHIP 1 CUP WHIPPING CREAM. FOLD INTO GELATIN MIXTURE. TURN INTO A 6 1/2 CUP RING MOLD; CHILL UNTIL FIRM. UNMOLD ONTO SERVING PLATE. FILL CENTER WITH MELON BALLS AND ORANGE SECTIONS. GARNISH WITH FROSTED GRAPES AND MINT SPRIGS. PASS LIME WEDGES. MAKES 12 TO 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTY CUCUMBER MOLD (04-20-92) 2 (3 OUNCE) PACKAGES LIME GELATIN 2 CUPS BOILING WATER 1 1/2 CUPS DAIRY SOUR CREAM 2 TEASPOONS LEMON JUICE 2 CUPS PEELED, SEEDED AND FINELY CHOPPED CUCUMBERS 1/4 CUP CHOPPED SCALLIONS 1 TEASPOON DRIED DILL WEED LEMON TWIST, DILL SPRIG AND CUCUMBER SLICES FOR GARNISH IN LARGE BOWL, DISSOLVE GELATIN IN BOILING WATER. WHISK IN SOUR CREAM AND LEMON JUICE UNTIL SMOOTH. CHILL UNTIL MIXTURE MOUNDS. STIR IN CUCUMBERS, SCALLIONS AND DILL; SPOON INTO 6 CUP MOLD. CHILL UNTIL FIRM, ABOUT 4 HOURS. TO SERVE, UNMOLD ONTO SERVING PLATE; GARNISH WITH LEMON TWIST, DILL AND CUCUMBERS IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT MOLD WITH FROSTED CRANBERRIES (07-28-93) (0:45) 2 TABLESPOONS PLUS 1/2 CUP SUGAR 1 ENVELOPE UNFLAVORED GELATIN 1/2 CUP CANNED PINEAPPLE JUICE 1/4 CUP FRESH LEMON JUICE 1 CUP FINELY CHOPPED CRANBERRIES 1 LARGE ROME BEAUTY APPLE, PEELED, CORED AND CHOPPED, ABOUT 1 CUP 1/2 CUP GREEN SEEDLESS GRAPES 1/2 CUP BROKEN WALNUTS FROSTED CRANBERRIES MIX 2 TABLESPOONS SUGAR AND GELATIN IN LARGE BOWL. COMBINE PINEAPPLE JUICE, LEMON JUICE AND 1/2 CUP WATER IN SMALL SAUCEPAN AND BRING TO A BOIL OVER MEDIUM HEAT. STIR HOT LIQUID INTO GELATIN MIXTURE UNTIL GELATIN IS COMPLETELY DISSOLVED. REFRIGERATE ABOUT 2 HOURS OR PLACE IN FREEZER ABOUT 20 MINUTES UNTIL PARTIALLY SET. MEANWHILE, MIX CRANBERRIES, APPLES, GRAPES AND 1/2 CUP SUGAR IN MEDIUM SIZE BOWL; LET STAND. WHEN GELATIN IS PARTIALLY SET, FOLD IN SUGARED FRUIT AND WALNUTS. POUR MIXTURE INTO 1 1/2 QUART RING MOLD AND REFRIGERATE ABOUT 3 HOURS UNTIL COMPLETELY SET. UNMOLD SALAD ONTO A PRETTY PLATTER. MAKES 6 TO 8 SERVINGS. FROSTED CRANBERRIES: HEAT 2 TABLESPOONS LIGHT CORN SYRUP IN SMALL SAUCEPAN OVER VERY LOW HEAT. WHEN JUST WARM, REMOVE FROM HEAT. STIR IN 1/4 CUP FRESH OR FROZEN CRANBERRIES UNTIL EVENLY COATED WITH SYRUP. USING SLOTTED SPOON, REMOVE CRANBERRIES TO SMALL BOWL; TOSS WITH 2 TABLESPOONS SUGAR TO COAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN RELISH MOLD 1 1/2 CUPS BOILING WATER 1 PACKAGE (3 OUNCES) LIME FLAVORED GELATIN 1 CUP SHREDDED PARES CUCUMBER, DRAINED 1 CUP THINLY SLICED CELERY 3 TABLESPOONS THINLY SLICED GREEN ONION 1/2 TEASPOON SALT CELERY LEAVES POUR BOILING WATER OVER GELATIN IN BOWL, STIRRING UNTIL GELATIN IS DISSOLVED. CHILL UNTIL SLIGHTLY THICKENED BUT NOT SET. STIR IN CUCUMBER, CELERY, ONION AND SALT. POUR INTO 4 CUP MOLD OR INTO 4 TO 6 INDIVIDUAL MOLDS. CHILL UNTIL FIRM. UNMOLD ON CELERY LEAVES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN APRICOT MOLDS 2 CANS (29 OUNCES EACH) APRICOT HALVES, DRAINED (RESERVE SYRUP) 1/2 CUP VINEGAR 2 TEASPOONS WHOLE CLOVES TWO 4 INCH STICKS CINNAMON 1 PACKAGE (6 OUNCES) ORANGE FLAVORED GELATIN 2 CANS (16 OUNCES EACH) JELLIED CRANBERRY SAUCE IN SAUCEPAN, SIMMER RESERVED APRICOT SYRUP, VINEGAR, CLOVES AND CINNAMON UNCOVERED FOR 10 MINUTES. STRAIN. MEASURE SYRUP MIXTURE; ADD ENOUGH BOILING WATER TO MEASURE 2 CUPS. POUR OVER GELATIN IN BOWL, STIRRING UNTIL GELATIN IS DISSOLVED. DIVIDE APRICOTS AMONG 16 INDIVIDUAL MOLDS. POUR GELATIN MIXTURE OVER APRICOT HALVES. CHILL 8 HOURS OR UNTIL FIRM. UNMOLD ONTO SLICES OF CRANBERRY SAUCE. MAKES 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN RELISH MOLDS 1 PACKAGE (6 OUNCES) ORANGE FLAVORED GELATIN 4 OR 5 MEDIUM CARROTS 4 CELERY STALKS 1 TEASPOON SALT BIBB LETTUCE DAIRY SOUR CREAM PIMIENTO STRIPS PREPARE GELATIN AS DIRECTED ON PACKAGE EXCEPT DECREASE WATER TO 1 1/2 CUPS AND CHILL UNTIL SLIGHTLY THICKENED. FINELY CHOP VEGETABLES. STIR VEGETABLES AND SALT INTO GELATIN. POUR INTO 12 INDIVIDUAL MOLDS. CHILL UNTIL FIRM, AT LEAST 6 HOURS. UNMOLD ONTO BIBB LETTUCE; TOP WITH SOUR CREAM AND PIMIENTO STRIPS. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARVEST FRUIT MOLD 1 11 OUNCE PACKAGE DRIED FRUITS 1/3 CUP SUGAR 2 3 OUNCE PACKAGES FLAVORED GELATIN COMBINE FRUIT AND ENOUGH WATER TO COVER IN SAUCEPAN; SIMMER GENTLY, COVERED, 25 TO 30 MINUTES, ADDING SUGAR FOR LAST 5 MINUTES OF COOKING. DRAIN FRUIT, RESERVING SYRUP. ADD WATER TO SYRUP TO MAKE 2 CUPS. DISSOLVE GELATIN IN 2 CUPS BOILING WATER; STIR IN SYRUP MIXTURE. CHILL UNTIL PARTIALLY SET. PIT PRUNES; CUT UP ALL FRUIT; FOLD INTO GELATIN. POUR INTO 6 CUP RING MOLD; CHILL UNTIL FIRM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JUBILEE SALAD MOLD 1 10 OUNCE PACKAGE FROZEN RASPBERRIES, THAWED 1/2 CUP CURRANT JELLY 2 CUPS WATER 2 3 OUNCE PACKAGES RED RASPBERRY FLAVORED GELATIN 1/2 CUP SHERRY 1/4 CUP LEMON JUICE 1 1 POUND CAN (2 CUPS) PITTED DARK SWEET CHERRIES, DRAINED DRAIN RASPBERRIES, RESERVING SYRUP. COMBINE JELLY AND 1/2 CUP OF THE WATER; HEAT AND STIR UNTIL JELLY MELTS. ADD REMAINING 1 1/2 CUPS WATER AND THE GELATIN; HEAT AND STIR UNTIL GELATIN DISSOLVES. REMOVE FROM HEAT; ADD SHERRY, LEMON JUICE, AND RESERVED RASPBERRY SYRUP. CHILL UNTIL PARTIALLY SET. FOLD RASPBERRIES AND CHERRIES INTO GELATIN. POUR INTO MOLD. CHILL UNTIL FIRM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED MELON MOLD (08-27-93) (1:01) SERVINGS: 8 1 1/2 C BOILING WATER 3 OZ LEMON FLAVOR GELATIN 3 OZ LIME FLAVOR GELATIN 3/4 C LIME JUICE 1/2 C COLD WATER 1/8 T PEPPERMINT EXTRACT 2 C MELON BALLS * 1 X LETTUCE LEAVES 1 X COCONUT CREAM DRESSING 1 X GARNISHES ** * MELON BALLS CAN INCLUDE THINGS LIKE CANTALOUPE, OR HONEYDEWS, ETC. ** GARNISHES CAN BE MINT LEAVES AND MORE MELON BALLS. --------------------------------------------------------------------- ---- IN MEDIUM BOWL, POUR BOILING WATER OVER GELATINS; STIR UNTIL DISSOLVED. ADD LIME JUICE, COLD WATER, AND EXTRACT; CHILL UNTIL PARTIALLY SET. FOLD IN MELLON. POUR INTO LIGHTLY OILED 5-CUP RING MOLD. CHILL UNTIL SET, ABOUT 3 HOURS OR OVERNIGHT. UNMOLD ONTO LETTUCE. SERVE WITH COCONUT CREAM DRESSING; GARNISH WITH MINT LEAVES AND/OR MELON BALLS, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHES AND CREAM MOLD 1 PINT VANILLA ICE CREAM 2 PACKAGES APRICOT FLAVOR GELATIN 6 MEDIUM SIZED RIPE PEACHES (ABOUT 2 POUNDS) MINT LEAVES FOR GARNISH ABOUT 5 HOURS BEFORE SERVING OR DAY AHEAD: 1. REMOVE ICE CREAM FROM FREEZER TO THAW SLIGHTLY. MEANWHILE, IN 3- QUART SAUCEPAN OVER MEDIUM HEAT, HEAT APRICOT GELATIN WITH 1 CUP WATER,STIRRING FREQUENTLY, UNTIL WATER BOILS AND GELATIN COMPLETELY DISSOLVES; REMOVE FROM HEAT. 2. PEEL PEACHES; REMOVE PITS AND CUT PEACHES INTO CHUNKS. IN FOOD PROCESSOR WITH KNIFE BLADE ATTACHED OR IN BLENDER AT MEDIUM SPEED, BLEND PEACHES UNTIL VERY SMOOTH. 3. STIR ICE CREAM AND PEACH PUREE INTO GELATIN IN SAUCEPAN UNTIL WELL BLENDED. POUR MIXTURE INTO 10-INCH BUNDT PAN OR 6-CUP MOLD; COVER AND REFRIGERATE UNTIL SET, AT LEAST 4 HOURS. 4. TO SERVE, UNMOLD GELATIN ONTO CHILLED PLATTER. GARNISH WITH MINT LEAVES. MAKES 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE-PEAR MOLD (08-27-93) (1:04) SERVINGS: 8 2 X GELATIN, UNFLAVORED, ENVELOP 2 1/2 C ORANGE JUICE 20 OZ PINEAPPLE, CRUSHED 2 X PEARS, MEDIUM ** 3 T GREEN PEPPER * PINEAPPLE PACKED IN ITS OWN JUICE ** PEARS, PEELED, CORED, AND CHOPPED *** GREEN PEPPER, FINELY CHOPPED --------------------------------------------------------------------- ---- IN A SMALL SAUCEPAN SOFTEN GELATIN IN 1/2 CUP OF THE ORANGE JUICE. STIR OVER LOW HEAT TILL GELATIN IS DISSOLVED. STIR IN UNDRAINED CRUSHED PINEAPPLE AND THE REMAINING ORANGE JUICE. CHILL TILL PARTIALLY SET. FOLD IN PEARS AND GREEN PEPPER, IF DESIRED. TURN MIXTURE INTO A 6-CUP MOLD. CHILL TILL FIRM. UNMOLD ONTO A PLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROYAL FRUIT SALAD MOLD (04-19-92) 2 (3 OUNCE) PACKAGES RED FLAVOR GELATIN 2 CUPS BOILING WATER 1 (8 OUNCE) CAN PINEAPPLE TIDBITS IN ITS OWN JUICE, UNDRAINED COLD WATER 1/2 CUP SLICED RIPE BANANA 1/4 CUP QUARTERED MARASCHINO CHERRIES COTTAGE CHEESE, OPTIONAL IN MEDIUM BOWL, DISSOLVE GELATIN IN BOILING WATER. DRAIN PINEAPPLE, RESERVING JUICE. ADD ENOUGH COLD WATER TO JUICE TO MAKE 1 1/2 CUPS LIQUID; STIR INTO DISSOLVED GELATIN. CHILL UNTIL SLIGHTLY THICKENED. STIR PINEAPPLE, BANANA AND CHERRIES INTO THICKENED GELATIN. POUR INTO 6 CUP MOLD. CHILL UNTIL FIRM, ABOUT 3 HOURS. UNMOLD ONTO SERVING PLATE; SERVE WITH COTTAGE CHEESE IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARKLING GARDEN SALAD MOLD 3 (3 OUNCE) PACKAGES LEMON GELATIN 3 CUPS BOILING WATER 2 1/2 CUPS COLD WATER 1/4 CUP WHITE VINEGAR 1/4 TEASPOON LIQUID HOT PEPPER SEASONING 2 1/4 CUPS DICED COOKED CHICKEN 1/2 CUP SHREDDED CARROTS 1/2 CUP DICED CELERY 1/2 CUP SLICED PIMENTOS 1 TABLESPOON GRATED ONION LETTUCE LEAVES IN LARGE BOWL, DISSOLVE GELATIN IN BOILING WATER; STIR IN COLD WATER, VINEGAR AND HOT PEPPER SEASONING. CHILL UNTIL SLIGHTLY THICKENED. STIR IN CHICKEN, CARROTS, CELERY, PIMENTOS, AND ONION; POUR INTO 9 CUP MOLD. CHILL UNTIL FIRM, ABOUT 4 HOURS. TO SERVE, UNMOLD ONTO LETTUCE LINED SERVING PLATTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY APRICOT MOLD DRAIN ONE 1 POUND CAN APRICOT HALVES AND ONE 8 3/4 OUNCE CAN PINEAPPLE TIDBITS, RESERVING SYRUPS. COMBINE SYRUPS WITH 2 TABLESPOONS VINEGAR, 1 TEASPOON WHOLE CLOVES, AND 4 INCHES STICK CINNAMON; BRING TO BOIL, SIMMER 10 MINUTES; STRAIN; ADD HOT WATER TO MAKE 2 CUPS. POUR OVER ONE 3 OUNCE PACKAGE ORANGE FLAVORED GELATIN; STIR TO DISSOLVE. CHILL UNTIL PARTIALLY SET. FOLD IN WELL DRAINED APRICOT HALVES, HALVED, AND PINEAPPLE. POUR INTO 6 CUP RING MOLD. CHILL UNTIL ALMOST FIRM. DISSOLVE ONE 3 OUNCE PACKAGE ORANGE FLAVORED GELATIN IN 3/4 CUP BOILING WATER; STIR IN 3/4 CUP APRICOT NECTAR. CHILL UNTIL PARTIALLY SET; WHIP UNTIL FLUFFY. SWIRL IN 1/2 CUP DAIRY SOUR CREAM. POUR OVER FIRST LAYER. CHILL AT LEAST 8 HOURS. TRIM WITH FROSTED GRAPES. SERVES 8. FROSTED GRAPES: BRUSH GRAPES WITH SLIGHTLY BEATEN EGG WHITE; SPRINKLE WITH SUGAR; DRY ON RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SUMMER TUNA MOLD SOFTEN 1 ENVELOPE (1 TABLESPOON) UNFLAVORED GELATIN IN 1/2 CUP COLD WATER. BRING ONE 10 3/4 OUNCE CAN TOMATO SOUP TO BOIL; ADD GELATIN; STIR TO DISSOLVE. ADD ONE 8 OUNCE PACKAGE CREAM CHEESE, IN CHUNKS; BEAT WITH ROTARY BEATER UNTIL SMOOTH. ADD 1 CUP MAYONNAISE. CHILL UNTIL PARTIALLY SET. FOLD IN 1/3 CUP DICED GREEN PEPPER, 1/2 CUP DICED CELERY, 1/3 CUP CHOPPED ONION, 1/4 CUP DRAINED PICKLE RELISH, AND ONE 6 1/2 OR 7 OUNCE CAN TUNA, DRAINED AND FLAKED. CHILL FIRM IN 8 X 8 X 2 INCH PAN. SERVES 6 TO 9. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHITE WINE MOLD 3/4 CUP SUGAR 2 ENVELOPES UNFLAVORED GELATIN 1 CUP DRY WHITE WINE 1 CAN (6 OUNCES) FROZEN ORANGE JUICE CONCENTRATE, THAWED 2 CUPS WATER 2 TABLESPOONS LEMON JUICE GRATED PEEL OF 1 LEMON 2 CUPS WHIPPING CREAM, WHIPPED ORANGE SLICES MIX SUGAR AND GELATIN IN 3 QUART SAUCEPAN; STIR IN WINE, ORANGE JUICE CONCENTRATE, WATER AND LEMON JUICE. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT. STIR IN LEMON PEEL. REFRIGERATE UNTIL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM SPOON, ABOUT 2 1/2 HOURS. FOLD IN CHILLED GELATIN MIXTURE INTO WHIPPED CREAM. POUR INTO 7 CUP MOLD. REFRIGERATE UNTIL FIRM, ABOUT 12 HOURS. UNMOLD AND GARNISH WITH ORANGE SLICES. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=