Frosty Orange Creme Layered Dessert Recipes

FROSTY ORANGE CREME LAYERED DESSERT

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.

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.

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.

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.

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 min.
• 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.

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 min.
• 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.

FIVE-LAYER ORANGE CREAM CAKE

Steps:

• Place 2 tablespoon water in small bowl. Sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Combine juice and sugar in heavy medium saucepan. Stir over medium heater until sugar dissolves. Whisk cornstarch and 3 tablespoons water in medium bowl until blended. Whisk in egg yolks. Gradually whisk half of hot juice mixture into egg mixture. Return mixture to same saucepan. Stir over medium heat until mixture boils and thickens, about 2 minutes. Strain into large bowl. Add gelatin mixture and 1 teaspoon grated peel; stir until gelatin dissolves. Press plastic onto surface of custard; chill until cool but not set, about 30 minutes.
• Beat cream and vanilla in another bowl until stiff peaks form. Whisk custard until smooth. Fold 1/2 cup whipped cream into custard. Gently fold remaining cream into custard in 2 additions.
• Place bottom cake layer on platter. Place strips of waxed paper under edges of cake to protect platter. Spread 1/2 cup orange cream over cake. Repeat layering with remaining cake layers and 1 1/2 cups orange cream, using 1/2 cup cream per layer and ending with top cake layer. Spread remaining orange cream over top and sides of cake. Sprinkle thin strips of orange peel down center of cake. Remove waxed paper.(Can be made 1 day ahead. Cover with cake dome and chill.)