Creamsicle Pudding Recipes

Steps:

• Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
• Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
• Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
• Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
• Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
• Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
• Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
• Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
• Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

Steps:

• Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
• Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
• In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
• Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
• Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
• Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
• When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
• Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
• Enjoy!

Steps:

• Dissolve jello into 1 cup boiling water.
• Put 4 ice cubes in measuring cup and fill to 1 cup with cold water.
• Add to dissolved jello.
• Cool for 5 minutes.
• Beat in powdered pudding until well mixed.
• Chill for 15 minutes.
• Fold in container of cool whip and chill 10 minutes.

Steps:

• Stir pineapple, pudding mix, and orange extract together in a bowl. Add food coloring and stir. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons of chopped pecans for topping; stir in remaining pecans.
• Top with reserved chopped pecans and chill for at least 1 hour in the refrigerator.

Steps:

• Mix gelatin mix with 1 cup boiling water till dissolved. Add 1 cup cold water plus 3 ice cubes and stir into the hot gelatin mix. Set aside 5 minutes to cool.
• Add the instant pudding to the gelatin mixture, stir for about 2 minutes and then let set for approximately 15 minutes to thicken. Fold in the mandarin oranges and Cool Whip.
• Refrigerate for approximately 30 minutes or can be frozen for a more ice cream like dessert.

Steps:

• Heat up one cup of water.
• Place orange jello mix into small mixing bowl and pour hot water on top.
• Mix until jello is dissolved completely.
• Next, add 3 ice cubes to the same measuring cup and add water to the 1 cup line.
• Pour this into jello and let set for five minutes.
• While the jello is cooling, drain mandarin oranges and set aside.
• You can omit this step if you don't want to add oranges.
• With an electric mixer, beat in instant vanilla pudding to jello mixture.
• Once again, let stand for 5 minutes.
• Now fold in whipped topping into jello/pudding mixture until well blended.
• Fold in mandarin oranges.
• Place in refrigerator until mixture sets.

Steps:

• Combine pudding mixes, Jello and water, stirring well.
• Cook over medium heat while stirring constantly until mixture comes to a boil.
• Cool to room temperature.
• Stir in Cool Whip and oranges.
• Chill well.
• NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
• It is not a mistake.

Steps:

• Dissolve jello powder into 1 cup boiling water.
• Put 4 ice cubes into a measuring cup and fill with water to make 1 cup.
• Add to dissolved jello.
• Cool 5 minutes.
• Beat in pudding powder until mixed.
• Chill 15 minutes.
• Fold in cool whip and chill 10 minutes.