Ingredients
°11 ounces vanilla wafers
°1 1/2 cups sugar, divided
°4 tablespoons melted butter
°16 ounces soft cream cheese
°16 oz heavy cream
°1 3.3 oz can of orange gelatin
°1 cup boiling water
°Zest from 1 orange
°1/4 teaspoon vanilla extract
°1/2 cup powdered sugar
*Directions
Blend the vanilla wafers until smooth in a food processor.
Combine 3/4 cup sugar and melted butter in a mixing bowl.
Grease the mold 9 spring’s bottom and sides.
Slightly press the mixture into the pan’s bottom and sides.
Set it aside for 30 minutes in the freezer.
Cream together the cream cheese and the remaining sugar until smooth.
Combine gelatin and boiling water in a mixing bowl. Dissolve with a whisk.
Separate yourself from the others.
Remove the peel from the orange and set it aside.
Heavy cream, powdered sugar, and vanilla should be whisked together until stiff peaks form.
Add half of the whipped cream mixture and the orange peel to the cooled gelatin. To combine ingredients, whisk them together. Remove yourself from the situation.
Toss the cream cheese mixture with the remaining whipped cream mixture.
Half of the cream cheese mixture should be spread over the crust.
Over the cream cheese mixture, pour 2 cups of the orange whipped cream mixture.
Brush the remaining cream cheese mixture over the orange mixture with a soft brush.
Over the cream cheese mixture, pour the remaining orange whipped cream mixture.
To stir the cream cheese layers, use a butter knife to softly glide across them.
Refrigerate for at least 6 hours.
Combine 3/4 cup sugar and melted butter in a mixing bowl.
Grease the mold 9 spring’s bottom and sides.
Slightly press the mixture into the pan’s bottom and sides.
Set it aside for 30 minutes in the freezer.
Cream together the cream cheese and the remaining sugar until smooth.
Combine gelatin and boiling water in a mixing bowl. Dissolve with a whisk.
Separate yourself from the others.
Remove the peel from the orange and set it aside.
Heavy cream, powdered sugar, and vanilla should be whisked together until stiff peaks form.
Add half of the whipped cream mixture and the orange peel to the cooled gelatin. To combine ingredients, whisk them together. Remove yourself from the situation.
Toss the cream cheese mixture with the remaining whipped cream mixture.
Half of the cream cheese mixture should be spread over the crust.
Over the cream cheese mixture, pour 2 cups of the orange whipped cream mixture.
Brush the remaining cream cheese mixture over the orange mixture with a soft brush.
Over the cream cheese mixture, pour the remaining orange whipped cream mixture.
To stir the cream cheese layers, use a butter knife to softly glide across them.
Refrigerate for at least 6 hours.
enjoy
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