Summer Orange Cream Dessert
3 layers of delicious citrus delight. Cool & refreshing.
Equipment
- 9 x 2 spring form pan lined with parchment
- Food Processor
- measuring cups
- measuring spoons
- Medium sauce pan
Ingredients
Cookie Crust
- 2 cups finely crushed shortbread cookies (12 oz package)
- 1/2 cup melted butter
- 1 tsp orange zest
Jell-o Layer
- 1 (3 oz) package orange gelatin
- 2 cups boiling water
- 2 (11 oz) cans mandarin orange sections, drained
Cream Cheese Layer
- 1 (8 oz) package cream cheese, softened
- 3/4 cup white granulated sugar
- 1 (8 oz) container frozen cool whip, thawed
Instructions
- Preheat oven to 375 degrees. In a large mixing bowl mix together crushed cookies, melted butter, and orange zest.
- Press crumb mixture into the bottom of a 9 inch spring form pan lined with parchment. Place pan on top of a rectangular cookie pan.NOTE: or line the outside of spring form pan with foil.
- Bake in preheated oven for 14 minutes or until crust is golden. Cool completely on a wire rack.
- In a medium bowl mix together jell-o and boiling water until dissolved. Let cool.
- In a large bowl using an electric hand mixer beat cream cheese and sugar on medium speed for 2 minutes until light and fluffy. Fold in thawed cool whip unitl well combined.
- Spread mixture over the cooled crust. Make sure that the mixture is all the way against the sides of the dish leaving no oven areas.NOTE: the jell-o will be poured on top and you don't want open areas where the jell-o will seep through and make the cookie base soggy.
- Chill for 15 minutes.
- Stir in drained canned oranges and stir into cooled jello.
- Carefully pour or ladle the orange jello over the cream cheese layer.
- Cover for at least 4 hours to overnight. This dessert must to firm and chilled well to keep from falling apart. I do the full overnight and it turns out beautiful.