Summer Orange Cream Dessert
3 layers of delicious citrus delight. Cool & refreshing.
Course: 3 layer dessert, Baking, catherines plates, Dessert, ice box dessert
Cuisine: American
Author: Catherine's Plates
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
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.