Creamsicle Pie Recipes Recipes Recipe For Stuffed

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CREAMSICLE PIE



Creamsicle Pie image

This has all the luscious flavors of a creamsicle bar: orange, vanilla and chocolate. We love this simple pie. I find the ice cream and sherbet soften nicely if stored in the door of the freezer. Perhaps yours works the same way. Otherwise you may microwave at 50% for about 30 seconds. Cooking time is actually freezing time.

Provided by Lorraine of AZ

Categories     Pie

Time 4h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 5

1 (9 ounce) box famous chocolate wafers, crushed (reserve 1/2 cup for topping)
1/2 cup butter, melted
1 quart vanilla ice cream, softened slightly
1 quart Orange sherbet, softened slightly
1 (11 ounce) jar fudge sauce (optional)

Steps:

  • For the crust, combine all but 1/2 cup of the chocolate crumbs with the butter in a 10-inch pie plate. Press into the bottom and up the sides of the plate. Do not bake: the soft ice cream mels into the crumbs so they adhere nicely when sliced.
  • Drizzle 1/3 of the fudge sauce over the crumbs. Layer 1/2 of vanilla ice cream in shell and drizzle another 1/3 of fudge sauce over. Add orange sherbet and drizzle with remaining fudge sauce. Top with remaining vanilla ice cream and sprinkle with reserved crumb. Freeze.
  • To serve, let sit out at room temperature 10-15 minutes before slicing.

Nutrition Facts : Calories 654.8, Fat 33.9, SaturatedFat 19.2, Cholesterol 83.8, Sodium 477.8, Carbohydrate 83.5, Fiber 5.4, Sugar 57, Protein 7.4

CREAMSICLE® PANCAKES



Creamsicle® Pancakes image

This is an orange and vanilla breakfast delight.

Provided by Jamie Mallery

Categories     Pancakes

Time 15m

Yield 4

Number Of Ingredients 11

½ cup milk
⅓ cup orange juice
1 teaspoon grated orange zest
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract

Steps:

  • Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms.
  • Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.4 g, Cholesterol 64.2 mg, Fat 8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 496.4 mg, Sugar 9.7 g

NUTTY "CREAMSICLE" PIE



Nutty

Categories     Bake     Pecan     Chill

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups (6 ounces) pecan halves
1 tablespoon sugar
6 tablespoons (3/4 stick) butter, melted
8 ounces whipped cream cheese
Zest and juice of 1 orange
1 packet (.03 ounces) sugar-free orange gelatin
1 cup heavy cream
Fresh mint sprigs, for garnish (optional)

Steps:

  • Preheat the oven to 350°F.
  • In the bowl of a mini food processor, chop the pecans until very fine and transfer to a 9-inch pie plate. Stir the sugar into the pecans and add the melted butter. Mix until the pecans are completely moistened. Press the nuts evenly into the pan with your fingers to create an even crust. Bake until the crust is golden, 6 to 8 minutes. Set aside to cool. (Pop it into the freezer or fridge to speed up this process.)
  • When the crust is completely cool, make the filling. Mix the cream cheese together with the orange juice in a bowl until smooth. Open the gelatin packet, add 1/2 teaspoon to the cream cheese mixture, and stir vigorously until well mixed. Pour the mixture into the chilled crust and spread it evenly with a spoon or spatula. Pour the heavy cream and remaining gelatin into a clean bowl. With an electric hand mixer, beat the cream until soft peaks form. Pour the cream over the cream cheese filling and spread it decoratively over the top. Sprinkle the orange zest over the pie and refrigerate for at least 2 hours.
  • To serve, cut into 8 slices, plate, and garnish with a sprig of mint.

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