Preparation

• Cut 1 crosswise slice from orange, then cut slice into quarters. Refrigerate for later use. Grate peel, then squeeze juice from remaining orange.
• Beat Neufchatel cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in 1-1/2 cups whipped topping and 1 tsp. orange zest.
• Line 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top sides down, on bottom of pan; drizzle with 1-1/2 tsp. orange juice. Cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers.
• Refrigerate 3 hours.
• Invert dessert onto plate; remove plastic wrap. Garnish dessert with reserved orange pieces, and remaining whipped topping, orange zest and wafers.