Sarah Bogdan'S Fiesta Orange Chiffon Mold - cooking recipe

Ingredients

1 (6 oz.) pkg. orange jello
2/3 c. sugar
2 c. boiling water
1/2 c. cold water
1 c. cold orange juice
1 (9 oz.) container Cool Whip

Preparation

Dissolve jello and sugar in boiling water.
Stir in cold water and orange juice.
Chill until thick (approximately 1 1/2 hours). Blend all of Cool Whip into jello (use mixer) or save part of Cool Whip as a topping.
Chill until firm.