1 Env. Unflavored Gelatin
1/4 c Sugar
1 Env. Unflavored Gelatin
24 oz Cream Cheese, Softened
2 ts Grated Orange Peel
1 c Vanilla wafer crumbs
3 tb Margarine, Melted
1 1/2 c Unsweetened Orange Juice
2 c Orange Section
1/2 c Unsweetened Orange Juice
1 c Sugar
1 c Whipping Cream, Whipped
1/2 ts Cinnamon
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.
Chill until slightly thickened, but not set. Arrange orange sections on
bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill
until thickened again but not set.
Soften gelatin in juice; stirr over low heat until dissolved. Combine
cream cheese, sugar and peel, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin mixture, mixing until well
blended. Chill until slightly thickened; fold in whipped cream. Pour over
oranges, chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake.
Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of
pan.
VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs
for vanilla wafer crumbs.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings