Dreamsicle Bars Food

DREAMSICLE BARS

Steps:

• 1. Combine flour, powdered sugar, vanilla, butter & salt together and mix until you have a nice dough. Mixture should hold together and not be too stiff or sticky. Press into 11x14 pan and bake for 15 minutes at 350 degrees F. Crust should be golden brown.
• 2. For top portion combine the 2 eggs, sugar, Tang powder and lemon juice in a bowl. Mix until well blended, but do not whip. Pour mixture on top of crust. Bake for 20 minutes, or until top portion is firm, at 350 degrees. Let cool and then dust with powdered sugar.

ORANGE CREAMSICLE DREAM BARS

Steps:

• Line a 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and remove them.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs.
• Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread evenly into the pan, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
• Into a 2-cup measuring glass, mix the orange gelatin with 3/4 cup boiling water. Stir until dissolved.
• Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
• In a mixing bowl, beat 8 ounces of the cream cheese with the sugar, orange extract and orange food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. The slower you pour and allow time for it to blend, the smoother a consistency you'll get. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.
• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• with a rubber spatula, fold the remaining Cool Whip (about 2 cups) to the chilled Orange Cream mixture, combining until evenly distributed and smooth.
• Gently pour the Orange Cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours.

DREAMSICLE

Steps:

• Blend all ingredients in a blender until smooth.
• Serve right away.

ORANGE CREAMSICLE DESSERT BARS

Steps:

• Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use.
• In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved.
• Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended.
• Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in a separate medium bowl until blended.
• Add dry pudding mix; beat 2 minutes.
• Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.

DREAMSICLE BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream the butter, eggs, vanilla, and water.
• Add the remaining dry ingredients and stir until the mixture is well blended.
• Spread batter into a lightly greased 9x12 pan.
• Bake for 20 to 25 minutes.
• Cool in pan.
• Cut into 2-inch squares.

ORANGE CREAMSICLE COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl using a hand-held mixer, beat butter, cream cheese, orange zest, and granulated sugar until blended.
• Add in egg, vanilla, orange extract, and the red and yellow food coloring.
• Add in flour, baking powder, and ½ cup confectioners' sugar. With the mixer on low, gradually beat into a creamed mixture.
• Using a 2-tablespoon cookie scoop, create balls and roll them in the remaining confectioners' sugar.
• Place on a parchment-lined baking sheet. Using your hands or the bottom of a drinking glass flatten balls into rounds. Place approximately 6 dough balls on each sheet.
• Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft), place on cooling racks to cool completely.