Mandarin Mousse Mold

1-1/2. cups boiling water
I package (8-serving size) or 2 packages (4-serving size each) JELL-O Brand Orange or Mango Flavor Gelatin
1 cup cold water
1 can 11(oz.) mandarin orange segments, drained
1 container (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Place mandarin oranges into 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched). Meanwhile refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold. Serve with remaining whipped topping.

Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place a moistened serving plate on top of mold. lnvert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Prep: 15 minutes
Refrigerate: 4-1/2 hours
Serves: 12