°11 oz vanilla cookies
°1 1/2 cup divided sugar
°4 tbsp melted butter
°16 oz soft cream cheese
°16 oz thick cream
°1 can 3.3 oz orange gelatin
°1 cup boiling water
°Zest of 1 orange
°1/4 tsp vanilla extract
°1/2 cup powdered sugar
Putting vanilla wafers in food processor and mix to finely chopped.
Add 3/4 cup of sugar and melted butter and mix.
Grease the bottom and sides of the 9-spring mould.
Press the mixture into the bottom and slightly upwards.
Freeze for 30 minutes.
Beating cream cheese and rest sugar to smooth.
In a medium bowl, combine the gelatin and boiling water. Whisk until dissolved.
Zest the orange and set aside.
Whisking in thick cream, powder sugar and vanilla to stiff peaks form.
Add 1/2 of the whipped cream mixture to the cooled gelatin and add the orange zest. Whisk to combine. Set aside.
Stir the remaining whipped cream mixture into the cream cheese mixture.
Spread 1/2 cream cheese mixture over the crust.
Pour 2 cups of the orange whipped cream mixture over the cream cheese mixture.
Gently spread the remaining cream cheese mixture over the orange mixture.
Pour the remaining orange whipped cream mixture over the cream cheese mixture.
If desired, take a butter knife and gently slide through the layers of cream cheese to swirl.
Refrigerate for at least 6 hours.
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