Frosty Orange Cream Recipes

Steps:

• Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
• Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in COOL WHIP; spread over sherbet in pan.
• Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

Steps:

• In a bowl, beat cream cheese and condensed milk until smooth. Beat in orange juice concentrate. Fold in whipped topping. Spoon into crust. Cover and freeze for up to 3 months.

Steps:

• In a blender, combine all the ingredients; cover and process until blended. Serve immediately.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
• Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
• Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
• While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spoon over crust. Refrigerate 10 min.
• Add remaining COOL WHIP to sherbet; whisk until blended. Spoon over pudding layer in crust.
• Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes., In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set., In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

Steps:

• Line a 9x5-inch loaf pan with foil. Spread sorbet on bottom of prepared pan to form even layer. Freeze for 10 minutes.
• Meanwhile, beat cream cheese in large bowl until creamy. Gradually add condensed milk and orange juice, beating until blended.
• Gently stir in Cool Whip. Spread over sorbet in pan.
• Freeze 3 hours. To unmold, invert pan onto plate; remove foil.
• Decorate with THINLY sliced orange twists on each piece.
• Let stand 10-15 minutes before cutting for ease in cutting into 12 servings.

Steps:

• LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 minute
• MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.
• FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.