Creamsiclepie Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
• Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
• Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
• Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

Steps:

• Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
• Use second container for topping of the two pies.
• I sprinkle a little bit of Tang on the top for presentation.
• Refrigerate 4 hours.

Steps:

• For the crust, combine all but 1/2 cup of the chocolate crumbs with the butter in a 10-inch pie plate. Press into the bottom and up the sides of the plate. Do not bake: the soft ice cream mels into the crumbs so they adhere nicely when sliced.
• Drizzle 1/3 of the fudge sauce over the crumbs. Layer 1/2 of vanilla ice cream in shell and drizzle another 1/3 of fudge sauce over. Add orange sherbet and drizzle with remaining fudge sauce. Top with remaining vanilla ice cream and sprinkle with reserved crumb. Freeze.
• To serve, let sit out at room temperature 10-15 minutes before slicing.

Steps:

• Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with nonstick cooking spray.
• In a large bowl, combine cake mix, oil and eggs until smooth. Remove half of the dough to another mixing bowl. In one of the bowls, add orange extract and food coloring , and mix together until you reach your desired shade of orange.
• Drop alternating spoonfuls of vanilla and orange dough into the prepared pan. Press dough evenly into the pan. Sprinkle white chocolate chips on top and press them into the dough.
• Bake for 15 minutes, or until cooked through. Cool completely and cut into bars.