Cranberry Orange Dream Bars - crushed ladyfingers, a Sweet'N Low® cranberry orange layer, sugar-free white chocolate pudding and stabilized whipped cream.
Prepare a 9 X 9-inch baking pan, by lining the bottom and sides with parchment.
In a medium bowl, mix the sugar-free pudding mix with the 1 1/2 cups milk as directed here in the recipe. Put into the refrigerator to chill.
In a food processor, pulse the ladyfingers into crumbs.
In a medium bowl, combine the ladyfinger crumbs with the orange zest. Add the melted butter and mix until completely combined.
Place crumbs into the prepared baking pan, spreading evenly to the edges and corners. Press the crumbs flat and freeze for a minimum of 30 minutes.
In a food processor, pulse the fresh cranberries until well chopped.
In a medium, combine the chopped cranberries, cream cheese, orange extract, salt, and Sweet'N Low®. Mix completely.
In another medium mixing bowl, beat the cream cheese until smooth. Add the vanilla, orange zest, and Sweet'N Low® and combine.
With the mixer on low, gradually pour in the heavy whipping cream, slowly increasing speed as it incorporates. Once it is thoroughly mixed with the cream cheese, turn mixer to high and beat for about a minute, until nice creamy peaks are created.
Gently place dollops of the cream cheese layer on to the crust and with an offset spatula spread evenly around the crust.
Repeat with the cheesecake pudding.
Place dollops of the stabilized whipped cream gently onto the pudding layer and spread evenly.
Place the pan into the refrigerator for a minimum of 4 hours or for two hours in the freezer to chill.