Ingredients: |
Ingredients: 8 oz. Cool Whip 1⅓ Cups Nilla Wafer Cookie Crumb 5 T unsalted butter 3 oz. orange gelatin ¾ C boiling water ¾ C. cold water 16 oz. cream cheese, room temperature, divided ¼ Cup powdered sugar 2 tsp. orange extract 8 drops orange food coloring, gel, optional 2 Cups Cool Whip 1 Cup confectioners' sugar 1 tsp. vanilla extract 1 cup Cool Whip
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Directions: |
Directions:For crust: Line a 8 by 8 pan with parchment paper In a medium bowl, melt 5 T butter in microwave for about 30 seconds. Stir and melt for another 5-10 seconds if necessary. In a food processor, pule the Nilla wafers until they are fine crumbs.
Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
Pour into the prepared baking pan and spread evenly., pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
Orange Gelatin: into a 2-cup measuring glass, mix the orange gelatin with ¾ cup boiling water. Stir until dissolved. Add the ¾ cup cold water and stir. Place into the fridge until completely cooled, but not set, about 10 mins.
Orange Cream layer: In a mixing bowl, beat 8 oz. of the cream cheese with the sugar, orange extract and food coloring. Slowly pour the chilled gelatin mix while mixing everything together. The slower you pour and allow time for it to blend, the smoother a consistency you'll get. Once completely smooth, place into refrigerator to chill and thicken for one hour.
Cheesecake Layer: In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until creamy and smooth. Fold in one cup of the cool whip. Place dollops of the cheesecake mix onto the frozen crust and spread to form an even layer. Fold the remaining cool whip to the chilled orange cream mixture, combining until evenly distributed and smooth. Gently pour the Orange Cream onto the cheesecake layer and spread evenly.
Place in fridge for 6 hours minimum.
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