Orange Cannoli Refrigerator Cake Recipes

Steps:

• Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.

Steps:

• GRATE the orange peel; set aside. Peel or cut away any remaining white membrane from outside of orange; discard. Separate orange into sections. Cut 3 of the sections into quarters; set aside for later use. Cover and refrigerate remaining orange sections for snacking or other use. Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add the orange peel and chocolate; mix well. Gently stir in 2 cups of the whipped topping.
• SPREAD 2 cups of the cheese mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese mixture; repeat layers of wafers and cheese mixture. Top with remaining whipped topping; cover.
• REFRIGERATE 4 hours. Top with the quartered orange sections and remaining 5 wafers. Cut dessert into 24 pieces to serve. Store leftover dessert in refrigerator.

Steps:

• Zest the orange; reserve zest for later use. Cut white membrane off orange; discard. Cut fruit into sections, then cut each section in half.
• Beat 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 onto bottom of 13x9-inch pan. Top with layers of 30 wafers and half the remaining cream cheese mixture; repeat layers. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with orange sections and remaining wafers just before serving.

Steps:

• 1. Grate the orange; set peel aside. Separate the orange into sections. cut three of the sections into quarters; set aside for later use. Cover and refrigerate remaining orange sections for snacking or other use.
• 2. Beat cheeses, sugar and vanilla in a large mixing bowl on medium speed until well blended. Add the orange peel and chocolate; mix well. Gently stir in 2 cups whipped topping.
• 3. Spread 2 cups of the cheese mixture onto bottom of 13 x 9 baking pan. Top with 30 wafers; cover with 1 1/2 cups of the remaining cheese mixture. Top with the remaining whipped topping; cover. Refrigerate 4 hours.
• 4. Top with the quartered orange sections and remaining five quartered wafers. cut into squares. Store leftovers in the refrigerator.

Steps:

• With an electric mixer on medium, beat cheeses, sugar and vanilla in large bowl until well blended.
• Add chocolate and mix well.
• Stir in slowly 2 cups of whipped topping.
• Spread 2 cups of mixture on the bottom of a 9x13 pan.
• Top with 30 wafers, drizzle caramel mixture over wafers, and then another layer of the mixture. Repeat again with layers of wafers, caramel, and mixture.
• Top with any remaining whipped topping.
• Refrigerate for at least 4 hours before serving.