12 cups (two 11-ounce boxes) vanilla wafers (such as Nilla)
Candied orange wheels
Make the candied orange wheels: In a large skillet, cover the orange wheels with cold water and bring to a simmer. Cook until the wheels are softened, 10 minutes. Transfer the wheels to a plate and discard the water.
Return the skillet to medium heat and add the sugar and the water. Bring to a simmer and stir until the sugar dissolves, 2 minutes. Add the oranges to the syrup and cook until the wheels are translucent and the syrup has reduced, 40 minutes. Transfer to a parchment paper-lined baking sheet and let cool completely. Reserve 3 tablespoons of the orange syrup.
Make the ricotta cream: In a blender, combine all of the ricotta cream ingredients and purée until smooth, then set aside.
Make the orange cream: In a medium saucepan, melt the Creamsicles over medium heat. Bring to a simmer and reduce until a thick sauce has formed, 10 to 12 minutes.
In a medium bowl, whisk the cream to stiff peaks. Fold in the cooled Creamsicle sauce, 1 tablespoon of the reserved orange syrup and the salt.
Line a 9-inch springform pan with plastic wrap. Cover the bottom surface completely with a single layer of vanilla wafers, followed by half of the ricotta cream, another layer of vanilla wafers and half of the orange cream. Repeat this process 1 more time using the rest of the wafers and fillings. Cover the top with plastic wrap and refrigerate for 2 hours, then transfer to the freezer to freeze overnight.
The next day, remove the cake from the freezer and unwrap the plastic wrap. Transfer to a plate and layer the candied orange slices over the cake. Let temper for 10 minutes, then slice and serve.