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Spicy Cider Jack-o'-Lanterns

Treat your family to this beautiful fruit dessert that's decorated with whipped topping - perfect for Halloween.

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  • Prep Time 35 min
  • Total Time 4 hr 35 min
  • Servings 4

Ingredients

4
large oranges
2
cups apple juice, chilled
1/4
cup red cinnamon candies
1
(3-oz.) pkg. orange or lemon-flavor gelatin
1/2
cup whipped topping

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LOCATION

Directions

  • 1 Cut "lid" from stem end of each orange; discard lids. With spoon or fingers, scoop and scrape out flesh from each orange to within 1/4 inch of peel, being careful not to puncture peel. Reserve orange flesh for another use. Place orange shells on cookie sheet or tray.
  • 2 In small saucepan, combine 1 cup of the apple juice and cinnamon candies. Cook over medium-high heat until mixture comes to a boil and candies melt, stirring constantly. Remove from heat. Add gelatin; stir at least 2 minutes or until completely dissolved. Stir in remaining 1 cup cold apple juice. Pour evenly into orange shells. Refrigerate 4 hours.
  • 3 With small sharp knife, cut out jack-o'-lantern features into side of each orange. Carefully remove peel to reveal gelatin under features. (If gelatin does not release well, rinse paper towel in hot water and wring out; press hot towel on features to soften gelatin slightly, then remove peel.)
  • 4 To serve, top each dessert with dollop of whipped topping. If desired, sprinkle with cinnamon.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
320
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
65mg
65%;
Total Carbohydrate
71g
71%
(Dietary Fiber
4g
4%
  Sugars
63g
63%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
82%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 2 Fruit; 2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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