- In saucepan, bring 2 cups water to a boil. Add jelly powder and reserved mandarin syrup; stir until dissolved. Transfer to bowl; refrigerate for about 1 hour or until thickened but not set.
- In separate bowl, beat cream cheese until soft and smooth. Fold into prepared jelly mixture.
- In separate large bowl, beat 4 cups whipping cream and 1/4 cup Whip it until soft peaks form.
- Fold whipped cream mixture and orange sections into cream cheese mixture. Pour into 13- x 9-inch baking pan; smooth top. Refrigerate for 4 hours or until set.
- Just before serving, cut into squares. Whip remaining whipping cream and Whip it until soft peaks form; dollop over each square.
- Garnish: Top each serving with mint leaf and sprinkle of orange zest.
Chef’s Tip: Alternatively, garnish with fresh basil instead of mint.
