Yield
16 to 20 servings

How to Make It

Step 1

Combine 2 cups water and sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over high heat, without stirring, until mixture reaches soft ball stage (240°).

Step 2

Soften gelatin in remaining water. Add to syrup mixture, stirring until gelatin dissolves. Cool to room temperature. Stir in 1 cup orange sections and juice. Chill to consistency of unbeaten egg whites.

Step 3

Beat whipping cream and marshmallows until soft peaks form. Fold in pecans. Fold marshmallow mixture into orange mixture.

Step 4

Line bottom and sides of a 9- inch Springform pan with split ladyfingers. Spoon orange mixture into prepared pan. Cover and refrigerate overnight.

Step 5

Remove sides of pan; place charlotte on a serving platter. Sprinkle top with coconut; garnish with remaining orange sections and orange slices.

Step 6

Note: One (6 1/4-ounce) package miniature marshmallows is equivalent to 1/2 pound large marshmallows, chopped.

Oxmoor House Homestyle Recipes

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