Orange Spider Web Tart

Orange Spider Web TartOrange Spider Web Tart

This super Halloween dessert has always been known by its wonderful taste, so fresh. Now we are giving you away from the recipe that contains one secret ingredient and that’s the orange sherbet, which gives a totally different note to this deliciousness. You will remember this recipe by its cool color and fabulous flavor.


Orange Spider Web Tart

Prep Time: 50 min.    Total Time: 1 h. 25 min.    Servings: 8


  • 1 box refrigerated pie crusts, softened as directed on the box
  • 1 box orange-flavored gelatin
  • 1 cup orange sherbet, slightly softened
  • ¾ cup boiling water
  • 2 tbsp miniature semisweet chocolate chips
  • 1 cup frozen whipped topping, thawed
  • ½ tsp vegetable oil


  • Heat the oven to 450F and as directed on the box for One-Crust Baked Shells make the pie crust using a 10-inch tart pan with a removable bottom or 9-inch glass pie pan. Then you can trim the edge if necessary, and then bake 9 to 11 minutes, just until light golden brown. Cool it completely about 30 minutes.
  • In a medium bowl place the gelatin and stir in the boiling water until the gelatin is completely dissolved. Then you can spoon the sherbet into the gelatin mixture and stir until is melted. About 5 min, place in the freezer until soft set.
  • Stir the sherbet mixture and stir in the whipped topping until is well blended. Then spoon the mixture into cooled baked shell.
  • Place the chocolate chips and the oil in a small resealable food-storage plastic bag and seal the bag. Next, place the bag in a bowl of very hot water and flex the bag several times so the chips can melt. Then cut a small hole in the bottom corner of the bag and working from center to outer edge pipe the chocolate to form spiral design. Draw the tip working from center of the spiral to outer edge lightly through spiral to form a web design.

Until serving time refrigerate at least 20 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

scroll to top