Frozen Creamsicle Recipe Recipe Fo Recipe Cards

FROZEN CREAMSICLE CAKE

Steps:

• Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
• Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
• Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yogurt.
• Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
• Let stand 5 minutes to soften, then cut crosswise into 4 slices.

FROZEN "CREAMSICLE" CAKE

Steps:

• Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

FROZEN CREAMSICLE CAKE

Steps:

• This seems like a lot of steps, but its not hard: just repetitious!
• Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
• Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan. (If it starts sticking to your hands, wet your hands with cold water and continue.)
• Carefully remove liner and place on a flat surface in the freezer to harden.
• Repeat this process, again placing liner/crumb layer in freezer.
• Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
• Again, press a shallow crumb layer into bottom of loaf pan.
• Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
• While sorbet is freezing, allow yogurt to soften.
• When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
• Top crumb layer with softened yogurt, and return to freezer to again harden.
• When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
• Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
• Using plastic wrap, lift frozen cake from pan and peel off plastic.
• Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this). Garnish with julienned orange zest.