1 envelope unflavored gelatine

1/3 cup orange juice

1 cup milk, heated to boiling

1 pkg (8 oz.) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon grated orange peel (optional)

1 cup frozen whipped topping, thawed

 

Evenly divide 1/2 cup crushed cookies into each of 6 parfait glasses; set aside.

 

In blender, sprinkle gelatine over juice; let stand 1 minute.  Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes.  Add cream cheese, sugar, vanilla, and orange peel; process at high speed until blended.  Add whipped topping; pulse until just blended.  Pour into parfait glasses; top with remaining crushed cookies.  Chill until firm, about 2 hours.

 

Makes 6 servings.