Frosty Orange Cream Layered Dessert Recipes

FROSTY ORANGE CREME LAYERED DESSERT RECIPE - (4.4/5)

Steps:

• Line 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min. 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 at least 3 hours. To unmold, invert pan onto plate; remove foil.

FROSTY ORANGE CREAM LAYERED DESSERT

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.

FROSTY ORANGE CREME LAYERED DESSERT

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.

LOW FAT FROSTY ORANGE CREME LAYERED DESSERT

Steps:

• Line 9 x 5 inch loaf pan with foil or plastic wrap. Spread sherbert onto bottom of pan to form even layer. Freeze 10 minutes.
• Beat cream cheese with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in whipped topping. Spread over sherbert in pan.
• Freeze 4-5 hours (I typically freeze overnight). To unmold, invert pan onto plate and remove foil or plastic.

LEMON FLUFF LAYERED DESSERT

Steps:

• For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
• Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
• Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
• In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
• Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
• Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
• When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
• You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.