Dreamsicle Food

DREAMSICLE PIE

Steps:

• Beat cream cheese on high till smooth. Add orange juice, vanilla pudding and orange Jell-O; beat till blended. Stir in 1/2 of the Cool Whip.
• Pour in pie shell. Top with remaining Cool Whip.
• Chill several hours or overnight.

DREAMSICLE DESSERT

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.

CREAMSICLE® COCKTAIL

Steps:

• Pour vodka into a chilled single rocks glass or stemless wine glass and add ice. Add orange sherbet and lemon sorbet. Top with lemon-flavored sparkling water and orange-flavored carbonated water. Use a long-handled or tall drink spoon to quickly stir together until completely blended.
• Top with Prosecco and garnish with lemon slice.

DREAMSICLE

Steps:

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

DREAMSICLE JELLO SALAD

Steps:

• Combine the pudding, Jello and boiling water and dissolve completely.
• Add the Mandarin Oranges (with juice).
• Fold in the Cool Whip.

ORANGE CREAMSICLES

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

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.

CREAMSICLE FUDGE

Steps:

• Line an 8x8 pan with foil. Spray with nonstick spray.
• In a medium-size saucepan over low heat melt the white chocolate chips with the sweetened condensed milk and the butter until smooth and creamy.
• Add the 1 teaspoon of orange extract and taste and adjust if you want more orange flavor.
• Remove 1 cup of the mixture to a medium bowl. This will remain white.
• To the fudge remaining in the pan add the food coloring to the desired orange color. I used Wilton gel yellow and red.
• Pour the orange fudge into the prepared pan and level it out.
• Drop the white fudge by spoonfuls in a random pattern onto the orange fudge.
• Using a knife or wooden skewer make swirl patterns.
• Refrigerate uncovered for 3 to 4 hours until set.
• Remove the fudge from the pan and peel the foil back. Cut into squares to serve!

CREAMSICLE FUDGE

Steps:

• Combine the white chocolate chips and the can of vanilla frosting in a large, microwave-safe bowl. Microwave for 1 minute and 30 seconds at 70 percent power. Stir the mixture. The chips should be about half to three-quarters melted. Use the residual heat to completely melt the chocolate.
• Stir in orange extract.
• Spoon a third of the mixture into a separate bowl. Color the remaining mixture in the large bowl with orange food coloring. Keep adding a few drops at a time and stir well until desired shade is achieved.
• Prepare an 8-inch or 9-inch square baking pan by lining with greased parchment paper or non-stick foil. Scrape the orange mixture into the prepared pan. Spoon the remaining, white mixture over the top of the fudge. Use an off-set spatula or butter knife to swirl the fudge, being careful not to mix the orange and white together too much.
• Chill in the refrigerator for several hours until well set. Lift the fudge out of the baking pan and cut into square.

CREAMSICLE SMOOTHIE

Steps:

• Blend 3/4 cup frozen orange or orange-tangerine concentrate with 1/2 cup cold water and 1 cup each vanilla ice cream and ice.

LIGHTENED DREAMSICLE FLUFF

Steps:

• In a large bowl, combine 1 package sugar-free orange gelatin and 1 cup boiling water; whisk until gelatin is completely dissolved.
• Add 1/2 cup ice cold water; stir.
• Place in refrigerator and let chill for 15 minutes. (Set your timer.)
• After mixture has chilled for 15 minutes, remove from refrigerator and slowly whisk in 1 package of instant sugar-free vanilla pudding until smooth.
• Refrigerate for another 15 minutes, until slightly thickened. (Set timer.)
• Use a spatula or large spoon to fold in the lite whipped topping, then the marshmallows and the mandarin oranges.
• May be served immediately, but better if refrigerated for a couple of hours or even overnight. Lightly fold/stir again before serving. Cover and refrigerate leftovers.

CREAMSICLE® CHEESECAKE

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.

DREAMSICLE TRIFLE

Steps:

• 1. Drain 1 cup liquid from mandarin oranges. Bring the liquid to a boil in the microwave. Add gelatin, and stir to dissolve.
• 2. Cool until just warm. Add orange sherbet, and mix until melted. Gently fold in cool whip.
• 3. Add one half of the cake cubes in the trifle dish in a tight layer. Add the orange mixture over the top of the cake cubes. Add a thin layer of whipped topping. Add a layer of mandarin oranges. Repeat the process. Refrigerate at least 2 hours before serving.