Frosty Orange Creme Layered Dessert Food

FROSTY ORANGE CREME LAYERED DESSERT

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.

FROSTY ORANGE CREME LAYERED DESSERT RECIPE - (4.4/5)

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.

LOW FAT FROSTY ORANGE CREME LAYERED DESSERT

Steps:

• Line 9 x 5 inch loaf pan with foil or plastic wrap. Spread sherbert onto bottom of pan to form even layer. Freeze 10 minutes.
• Beat cream cheese with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in whipped topping. Spread over sherbert in pan.
• Freeze 4-5 hours (I typically freeze overnight). To unmold, invert pan onto plate and remove foil or plastic.

FROSTY MANDARIN DESSERT

Steps:

• Drain orange, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened.
• Fold in oranges, reserving a few for garnish. Pour into a serving bowl or individual serving dishes. Chill until set-at least 1 hour. Garnish with reserved mandarin orange sections and mint leaves, if desired.