Orange Cream Crunch

• 18 chocolate wafer cookies, finely crushed (about 1 cup)
• 1 env. KNOX Unflavored Gelatine
• 1/2 cup orange juice
• 1/2 tsp. grated orange zest Safeway 1 lb For $0.79 thru 02/09
• 1 cup hot milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 1-1/2 cups thawed COOL WHIP Whipped Topping, divided

1. Spoon 1/2 cup of the wafer crumbs evenly into 6 (8-oz.)
2. parfait glasses; set aside.
3. Sprinkle gelatine over juice in blender container; let stand 1 min.
4. Add orange zest and milk; cover.
5. Blend on low speed 2 min.
6. or until gelatine is completely dissolved.
7. Add cream cheese, sugar and vanilla; cover.
8. Blend on high speed until well blended.
9. Add 1 cup of the whipped topping; cover and pulse just until blended.
10. Pour evenly over crumbs in parfait glasses; top with the remaining wafer crumbs.
11. Refrigerate 2 hours or until firm.
12. Serve topped with remaining 1/2 cup whipped topping.
13. Store leftover desserts in refrigerator.

chocolate, unflavored gelatine, orange juice, hot milk, philadelphia cream cheese, sugar, vanilla, topping

Taken from www.kraftrecipes.com/recipes/orange-cream-crunch-55255.aspx (may not work)