1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. orange gelatin
1 1/2 c. boiling water
2 (15 oz.) cans mandarin oranges, drained
1 c. Cool Whip
1 1/2 c. mini pastel marshmallows

In a bowl, beat cream cheese and gelatin powder. Stir in water until gelatin is dissolved. Refrigerate 1 hour or until thickened, stirring frequently. Set aside 10 to 12 oranges for garnish. Fold Cool Whip, 3/4 cup marshmallows and remaining oranges into gelatin mixture. Transfer to a 2 1/2-quart serving bowl. Sprinkle with remaining marshmallows. Chill until firm. Garnish with reserved oranges.

Serves 8 to 10.