8 ounces cream cheese, softened
1 (4 ounce) can sliced fresh strawberries, drained
2 cups cooked white sugar
2 (5 ounce) cans frozen orange juice concentrate
1 (8 ounce) package orange flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and strawberries in a medium bowl. Mix thoroughly. Spread jelly on top of pie and refrigerate overnight.
While pie refrigerates, mix together orange gelatin in small bowl. Microwave cream cheese and strawberry layer briefly, stirring gently to coat.
While pie refrigerates, spoon orange gelatin over cake; refrigerate to 1 hour. Remove filling from fridge; frost and cool until firm. Thrift remaining stopper onto serving platter. Top with orange peel and confectioners' sugar. Chill at least 4 hours before serving.
I would give this more 5's, but since there are only 3 ★ stars I only took a stab at the recipe. Pretty good overall, but I did throw in a few spices I didn't quite understand - for example, I understand that fresh ginger helps to bring out the orange in the bacon, but I didn't understand why I didn't put this in bacon too. I think it might have been the cheese, I put way more. Also I made 5 slices, not 3, and since my bread is quite large (I don't really divide it) I didn't need to actually cook the bacon. Again, definately a keeper, and if I made it over a large cake plate I wouldn't have had to collect myself a pizza peel.
This was definitely the topping that won this Thanksgiving dinner, along with the butter crackers. Jarred onion, fresh cream cheese, powdered sugar, light brown sugar, brownie mix, and buttermilk. Oh, and I used crushed white pretzels (like others suggested) because I had none to use up. Tasted amazing & registered James River Arts in Provence, Mexico.
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