Orange Pumpkin Gelatin Food

ORANGE-PUMPKIN MOUSSE SQUARES

Orange-Pumpkin Mousse Squares image

Orange flavor JELL-O Gelatin and canned pumpkin come together on a buttery graham cracker crust to make these luscious mousse squares.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 24 servings

Number Of Ingredients 11

Ingredients

14 graham crackers, finely crushed (about 1-1/2 cups crumbs)
2 Tbsp. sugar
1/4 cup butter, melted
1 cup boiling water
2 pkg. (3 oz. each) JELL-O Orange Flavor Gelatin
1 can (15 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. ground cinnamon
1-1/2 cups thawed COOL WHIP Whipped Topping
1 Tbsp. orange zest

Steps:

Mix crumbs, sugar and butter until blended; press onto bottom of 13x9-inch pan.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Blend pumpkin, milk, sour cream and cinnamon in blender until smooth. Add to gelatin in bowl; mix with whisk until blended. Pour mixture over prepared crust.
Refrigerate 2 hours or until set. Serve topped with COOL WHIP and orange zest.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.8535 g, Sugar 0 g, Protein 3 g

ORANGE-PUMPKIN ROULADE

Orange-Pumpkin Roulade image

Categories Cake Mixer Cheese Chocolate Citrus Dairy Egg Fruit Nut Vegetable Dessert Bake Christmas Vegetarian Orange Pumpkin Fall Winter Chill Healthy Self Kidney Friendly Peanut Free Soy Free

Yield Makes 10 servings

Number Of Ingredients 19

Ingredients

Canola-oil cooking spray
Parchment paper
3/4 cup all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
3/4 cup sugar
2/3 cup pumpkin puree
2 teaspoons grated orange zest
1 teaspoon vanilla extract
3/4 cup finely chopped pecans
2/3 cup confectioners' sugar, plus extra for dusting
1 teaspoon gelatin
1 cup lowfat ricotta cheese
6 ounces lowfat cream cheese
1 tablespoon finely minced candied orange peel

Steps:

Heat oven to 375°F. Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray. Line with parchment paper; coat with cooking spray. Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl. In another bowl, beat eggs with an electric mixer on high until fluffy. Gradually beat in sugar until combined. Reduce speed to low; add pumpkin, zest and vanilla until just combined. Gently but thoroughly fold in flour mixture. Pour batter into prepared pan. Spread into an even layer. Sprinkle pecans on top. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Lightly dust a clean towel with confectioners' sugar. Remove cake from oven. Invert cake onto towel. Remove pan. Gently peel off top parchment. Tightly roll up cake in towel, starting on long side closest to you. Place seam side down on a rack. Place gelatin and 1 tablespoon cold water in a heatproof bowl; place bowl in pan of hot water to melt gelatin. In another bowl, beat ricotta, cream cheese and confectioners' sugar with an electric mixer on medium until smooth. Beat in gelatin and candied peel. Cover; refrigerate at least 1 hour. Gently unroll cake; set towel aside. Spread top with even layer of filling, leaving a 1-inch border on the far side. Gently roll up cake. Place seam side down on a platter. Refrigerate until ready to serve, covered loosely with plastic wrap. Before serving, trim cake by diagonally cutting thin slice off each end. Dust with confectioners' sugar.

ORANGE GELATIN PRETZEL SALAD

Orange Gelatin Pretzel Salad image

Salty pretzels pair nicely with the sweet fruit in this refreshing layered salad. It's a family favorite that is a slam-dunk at potlucks. -Peggy Boyd, Northport, Alabama

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

3/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
2 cups finely crushed pretzels
2 cups boiling water
2 packages (3 ounces each) orange gelatin
2 cans (8 ounces each) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
Optional: Additional whipped topping and mandarin oranges

Steps:

Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack., In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes. , Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust., Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.

Nutrition Facts : Calories 400 calories, Fat 21g fat (13g saturated fat), Cholesterol 50mg cholesterol, Sodium 402mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

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