Orange Chiffon - cooking recipe

Ingredients

1 (6 oz.) pkg. orange jello or 2 small (3 oz.) pkg.
1 pt. vanilla ice cream
1 (8 oz.) container whipped cream
1 can mandarin oranges
1 c. hot water

Preparation

Dissolve jello in 1 cup hot water.
Whip with mixer until lighter color and frothy.
Slowly beat in the pint of ice cream. (Let stand when you first start making this, so that it will soften just a little.)
Add Cool Whip.
Save about 16 to 20 of the orange slices, after you drain them.
Fold in the other orange pieces, then use the remaining 16 to 20 to decorate the top.
Refrigerate.