Time 7h10m Number Of Ingredients 15 Steps:
Line a 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and remove them. In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary. In a food processor, pulse 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 into the pan, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes. Into a 2-cup measuring glass, mix the orange gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes. In a mixing bowl, beat 8 ounces of the cream cheese with the sugar, orange extract and orange food coloring. Slowly pour in 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. *See Note. In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners’ sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip. Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer. with a rubber spatula, fold the remaining Cool Whip (about 2 cups) to the chilled Orange Cream mixture, combining until evenly distributed and smooth. Gently pour the Orange Cream onto the cheesecake layer and spread evenly with an offset spatula. Place into the refrigerator overnight or for a minimum of 6 hours.
Time 25m Number Of Ingredients 9 Steps:
Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use. In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer. Beat remaining cream cheese and milk in a separate medium bowl until blended. Add dry pudding mix; beat 2 minutes. Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.
Number Of Ingredients 10 Steps:
1.Mix graham cracker crumbs, butter, and sugar; press onto bottom of an 8-inch square pan. Refrigerate until ready to use. 2.In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved. 3.Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended. 4.Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer. 5.Beat remaining cream cheese and milk in a separate medium bowl until blended. 6.Add dry pudding mix; beat 2 minutes. 7.Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. 8.Refrigerate for at least 3 hours before serving.
Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, oil and eggs until smooth. Remove half of the dough to another mixing bowl. In one of the bowls, add orange extract and food coloring , and mix together until you reach your desired shade of orange. Drop alternating spoonfuls of vanilla and orange dough into the prepared pan. Press dough evenly into the pan. Sprinkle white chocolate chips on top and press them into the dough. Bake for 15 minutes, or until cooked through. Cool completely and cut into bars.
