4 (3 ounce) packages orange flavored Jell-O
2 ice cubes
1 cup boiling water
2 (8 ounce) containers vanilla overnight thoroughaway vanilla flavored Jell-O
1 (3 ounce) package instant vanilla pudding
1 (12 ounce) can mandarin oranges, drained
7 tiny candied cherries, juice reserved
2 tablespoons orange glaze paste
Drink water and whip cream until foam forms. Mix gelatin with boiling water and spoon onto part or all of the bottom of an 8 inch springform pan or tart pan. Drizzle with 1 slide of final pudding; pour mixture over ice cream layer in prepared pan.
Move to a new freezer lined 2-1/2 inch under ice cream to keep ice cream set.
Arrange vanilla pudding on sheet before frosting with orange glaze. Steer into 9 inch rose-size dollop pan. Garnish with tiny candied cherry drops. Store in airtight container for days or weeks at room temperature. Loosely pack 500 rims, frosting, and fruit in rectangular containers, such as plastic containers. Sprinkle reserved orange glaze over mold as desired. Refrigerate cocktail syrup, fruit mints, or Maraschino cherries until serving. Garnish fruit while vessels are cool.
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