Low Fat Frosty Orange Creme Layered Dessert Recipes

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:

• Boil water.
• Remove from heat and add jello and whisk until dissolved.
• Add juice from mandarin oranges.
• Add sour cream and whisk together until sour cream is thoroughly mixed in (should have smooth consistancy).
• Pour into serving bowl or jello mold.
• Refrigerate until set (2-4 hours).

Steps:

• Line 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
• 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:

• SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
• SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
• Pour over spring (base), bake at 350 for approximately 20 minutes until set.
• FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
• WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
• Refrigerate until ready to use.

Steps:

• In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15x10x1-in. pans. Cover and freeze for at least 10 minutes., In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm., Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving.