“I found this Recipe on the Kraft Site, modified it a bit. If you like oranges go look up the origional. Here is my version.”
READY IN:
4hrs 15mins
SERVES:
9-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) container ricotta cheese
  • 12 cup sugar
  • 1 tablespoon vanilla
  • 2 semi-sweet chocolate baking squares (coarsely chopped)
  • 2 cups whipping cream, before being whipped. (Whipped)

Directions

  1. Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in the whipped cream.
  2. SPREAD 2 cups of the cheese/cream mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese/cream mixture; repeat layers of wafers and cheese/cream mixture. Cover.
  3. REFRIGERATE 4 hours. Top with chocolate curls and piped swirls of whipped cream if you like. Cut dessert into 9 pieces to serve. Store leftover dessert in refrigerator.

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