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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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TOH. I love orange!! Note chilling time. Ingredients:
2 (1 ounce) envelopes unflavored gelatin |
1/2 cup orange juice |
1 cup nonfat milk |
1 (8 ounce) package reduced-fat cream cheese, cubed |
1/3 cup sugar |
1 teaspoon vanilla extract |
1/2 teaspoon grated orange peel |
1 (11 ounce) can mandarin oranges |
1 (20 ounce) can unsweetened crushed canned pineapple, undrained |
1 (8 ounce) carton frozen light whipped dessert topping, thawed |
1/2 cup chocolate graham cracker crumbs, divided (about 3 whole crackers) |
Directions:
1. In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin.
2. Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended.
3. Add the cream cheese, sugar, vanilla and orange peel; process until blended.
4. Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping.
5. Place half of the oranges in eight parfait glasses.
6. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges.
7. Chill for 4 hours. Sprinkle with remaining crumbs.
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