What do i need?
1 large navel oranges
1 pkg. (250 g) Philadelphia Brick Cream Cheese , softened
1 container (475 g) partially skimmed ricotta cheese
1/2 cup of sugar
1 tbsp. tablespoon vanilla
2 oz Baker’s Semi-Sweet Chocolate , roughly chopped
65 vanilla wafers, divided
What should I do ?
Zest the orange; reserve the zest. Remove the white membrane from the orange; throw away. Cut the orange into quarters, then cut each quarter in half.
Mix cream cheese, ricotta, sugar and vanilla in large bowl with mixer until blended. Add chocolate and reserved orange zest; mix well. Gently stir in 2 cups Cool Whip .
Spread 2 cups cream cheese mixture in 13×9-inch pan. Cover in successive layers with 30 wafers and half of the cream cheese mixture; repeat the layers. Cover with remaining Cool Whip Topping .
Refrigerate 4 hours. Garnish with half orange wedges and remaining wafers when ready to serve.