Combine biscuit crumbs and butter; press onto bottom and up side of 9-1/2-inch tart pan with removable bottom. Refrigerate 20 min.
Meanwhile, add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in orange zest, juice and cloves; cool.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in jelly mixture; pour into crust. Place on rimmed baking sheet.
Refrigerate 3 hours or until firm. Remove tart from rim of pan. Top with Cool Whip.
Kraft Kitchen Tips!
If you don't have a tart pan, you can use a foil-lined 9-inch round pan instead. Prepare tart as directed. Use foil handles to remove tart from pan before cutting to serve.
How to Grate Citrus Peel
Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 6 g
Cholesterol 20 mg
Sodium 210 mg
Carbohydrate 26 g
Fibre 0 g
Sugars 18 g
Protein 2 g
12 servings, 1 piece (101 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.