Frosty Orange Cream Recipes

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.

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.

Steps:

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

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.

Steps:

• In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving.

Steps:

• Stir drink mix and water in large bowl until mix is dissolved. Add ice cream; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze if necessary until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.

Steps:

• Line a 9x5-inch loaf pan with foil. Spread sorbet on bottom of prepared pan to form even layer. Freeze for 10 minutes.
• Meanwhile, beat cream cheese in large bowl until creamy. Gradually add condensed milk and orange juice, beating until blended.
• Gently stir in Cool Whip. Spread over sorbet in pan.
• Freeze 3 hours. To unmold, invert pan onto plate; remove foil.
• Decorate with THINLY sliced orange twists on each piece.
• Let stand 10-15 minutes before cutting for ease in cutting into 12 servings.

Steps:

• In a bowl, beat cream cheese and condensed milk until smooth. Beat in orange juice concentrate. Fold in whipped topping. Spoon into crust. Cover and freeze for up to 3 months.

Steps:

• Line a 9x5 loaf pan with foil. Spread sherbet onto bottom of pan. Freeze 10 to 20 min.
• Beat cream cheese till smooth,slowly add condensed milk and juices. Gently fold in cool whip till blended. Pour over sherbet in pan.
• Cover and freeze 3 hours or more. To unmold, invert onto plate and remove foil.

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir orange zest into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).