Frosty Orange Cream Cheese Cups Food

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FROSTY ORANGE CREME LAYERED DESSERT



Frosty Orange Creme Layered Dessert image

Discover a beautiful orange cream dessert that takes just 15 minutes to prepare. Your guests will love this Frosty Layered Orange Cream Dessert that features orange sherbet, cream cheese, sweetened condensed milk, orange juice and COOL WHIP.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 12 servings

Number Of Ingredients 5

2 cups orange sherbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum 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. Whisk in COOL WHIP; spread over sherbet in pan.
  • Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 135 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 33 g, Protein 4 g

FROSTY ORANGE CREAM CHEESE CUPS



Frosty Orange Cream Cheese Cups image

These bite-sized frozen treats will cool you down during the dog days of summer. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 8

1-1/4 cups crushed gingersnap cookies (about 25 cookies)
5 tablespoons butter, melted
4 ounces cream cheese, softened
2 tablespoons confectioners' sugar
2 tablespoons plus 1/2 cup heavy whipping cream, divided
1/2 cup orange marmalade
4 ounces white baking chocolate, chopped
1/3 cup salted pistachios, chopped

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.

Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

FROSTY ORANGE DREAM SQUARES



Frosty Orange Dream Squares image

The refreshing flavor combination of orange and vanilla in this frozen ice cream treat is sure to appeal to guests of all ages.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 24 servings

Number Of Ingredients 6

40 vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups orange sherbet, softened

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spoon over crust. Refrigerate 10 min.
  • Add remaining COOL WHIP to sherbet; whisk until blended. Spoon over pudding layer in crust.
  • Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 0.5235 g, Sugar 0 g, Protein 3 g

FROSTY FREEZE PIE



Frosty Freeze Pie image

Make and share this Frosty Freeze Pie recipe from Food.com.

Provided by peppermintkitty

Categories     Pie

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 graham cracker pie crust
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
2 cups Orange sherbet or 2 cups lime sherbet, softened
1 (8 ounce) container frozen non-dairy whipped topping, thawed

Steps:

  • Beat cream cheese and marshmallow creme in a mixing bowl until smooth. Stir in sherbet. Fold in 2 cups whipped topping.
  • Pour into crust. Freeze 3 hours.
  • Remove pie from freezer 10 minutes before serving. Garnish with remaining whipped topping.

FROSTY ORANGE CUPS



Frosty Orange Cups image

This was in my new Kraft food&family magazine. It looks really good and I hope to try it soon. Cook time is the time it takes to chill.

Provided by Skeeter

Categories     Gelatin

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

1 (3 ounce) package jell-o brand orange gelatin
1 cup boiling water
2 cups vanilla ice cream, softened

Steps:

  • Dissolve 1 package Jell-O Orange gelatin in 1 cup boiling water.
  • Gradually add 2 cups softened vanilla ice cream, stirring with wire whisk until well blended.
  • Spoon evenly into 4 dessert cups; refrigerate 20 minutes or until chilled.

FROSTY CRANBERRY MARSHMALLOW BITES RECIPE BY TASTY



Frosty Cranberry Marshmallow Bites Recipe by Tasty image

Here's what you need: whole cranberries, sugar, orange juice, orange zest, sugar, cream cheese, heavy cream, Kraft® Jet-Puffed Pals Miniature Marshmallows, orange zest

Provided by KraftHeinz

Categories     Desserts

Yield 24 servings

Number Of Ingredients 9

12 oz whole cranberries
1 cup sugar
¾ cup orange juice
2 tablespoons orange zest
½ cup sugar
¼ cup cream cheese, room temperature
2 cups heavy cream, cold
3 cups Kraft® Jet-Puffed Pals Miniature Marshmallows, divided
2 tablespoons orange zest

Steps:

  • Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a simmer over medium heat. Cook for 13-15 minutes, or until the cranberries are soft and the sauce thickens. Remove the pot from the heat and let cool completely, then refrigerate for at least 1 hour, or until ready to use.
  • Make the marshmallow cups: Line 2 12-cup muffin tins with liners.
  • In a small bowl, cream together the sugar and cream cheese with an electric hand mixer on medium speed until smooth and fluffy.
  • In a large bowl, whip the heavy cream with an electric hand mixer on medium speed until stiff peaks form.
  • Add the cream cheese mixture to the whipped cream and fold to incorporate.
  • Add 1½ cups (360 g) of the chilled cranberry sauce to the whipped cream mixture and fold until combined. (Save any remaining cranberry sauce for another use.) Fold in 2½ (125 G) cups Kraft® Jet-Puffed Pals Miniature Marshmallows until distributed evenly.
  • Scoop about ¼ cup of the marshmallow mixture into each muffin cup and sprinkle ¼ teaspoon orange zest and a few Kraft® Jet-Puffed Pals Miniature Marshmallows over the center of each cup.
  • Freeze for at least 4 hours, or overnight, until solid. Remove from the freezer and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 17 grams

FROSTY ORANGE CREAM CHEESE CUPS



Frosty Orange Cream Cheese Cups image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Fruit Desserts

Number Of Ingredients 8

1 1/4 cup(s) crushed gingersnap cookies (about 25 cookies)
5 tablespoon(s) butter, melted
4 ounce(s) cream cheese, softened
2 tablespoon(s) powdered sugar
2 tablespoon(s) plus 1/2 cup heavy whipping cream, divided
1/2 cup(s) orange marmalade
4 ounce(s) white baking chocolate, chopped
1/3 cup(s) salted pistachios, chopped

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.

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