Frosty Orange Cream Layered Dessert

• 2 cups orange sorbet or 2 cups sherbet, softened
• 1 (250 g) packagephiladelphia brick cream cheese, softened
• 1 (300 ml) caneagle brand sweetened condensed milk
• 12 cup orange juice
• 3 cups Cool Whip Topping, thawed

1. Line a 9x5-inch loaf pan with foil.
2. Spread sorbet on bottom of prepared pan to form even layer.
3. Freeze for 10 minutes.
4. Meanwhile, beat cream cheese in large bowl until creamy.
5. Gradually add condensed milk and orange juice, beating until blended.
6. Gently stir in Cool Whip.
7. Spread over sorbet in pan.
8. Freeze 3 hours.
9. To unmold, invert pan onto plate; remove foil.
10. Decorate with THINLY sliced orange twists on each piece.
11. Let stand 10-15 minutes before cutting for ease in cutting into 12 servings.

orange sorbet, brick cream cheese, condensed milk, orange juice, topping

Taken from www.food.com/recipe/frosty-orange-cream-layered-dessert-429258 (may not work)