1 1/2 cups boiling water
Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted.
Place oranges in 6-cup mold sprayed with cooking spray; cover with 2 cups gelatin. Refrigerate 45 minutes or until gelatin is set but not firm.
Meanwhile, refrigerate remaining gelatin 45 minutes or until slightly thickened. Whisk in 2 cups shipped topping until well blended. Pour over gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining whipped topping.
Per Serving: 115 Calories; 2g Fat (29.2% calories from fat); trace Saturated Fat; 6g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 384mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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