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1. Combine cream cheese, butter, powdered sugar, orange peel, and orange juice in a medium bowl. Beat with an electric mixer on medium speed about 30 seconds or until combined. Stir in ginger. Line a 1-1/2- to 2-cup mold with plastic wrap. Carefully spoon in cheese mixture, pressing gently; spread top to smooth it. Cover and chill for 3 to 24 hours.
2. To serve, invert mold onto a serving platter; remove plastic wrap. Top with nuts and coconut. Serve with fruit and pound cake and/or shortbread cookies. Makes 24 servings.