Frosty Orange Cups Recipes

FROSTY ORANGE CUPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Whisk in ice cream until blended.
• Spoon into 4 dessert cups.
• Refrigerate several hours or until firm.

FROSTY ORANGE CREAM CHEESE CUPS

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.

FROSTY ORANGE DREAM SQUARES

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.

FROSTY ORANGE CUPS

Steps:

• Dissolve gelatin in water. Gradually add ice cream, stirring with wire whisk until well blended.
• Spoon evenly into 4 dessert cups, then refrigerate for 20 minutes or until chilled.

FROSTY ORANGE DRINK

Steps:

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

FROSTY ORANGE CUPS

Steps:

• Dissolve gelatin in water. Gradually add ice cream, stirring with wire whisk until well blended.
• Spoon evenly into 4 dessert cups, then refrigerate for 20 minutes or until chilled.

FROSTY ORANGE CAPPUCCINO DESSERT

Steps:

• Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
• In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
• Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
• Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.