Frozen Creamsicle Cake Food

FROZEN CREAMSICLE CRUNCH CAKE

Steps:

• Pour the Chex™ granola mix into a food processor and process until you achieve a fine crumb. Transfer to a large bowl and drizzle melted butter over the top. Sprinkle with flour. Use a fork to combine mixture into coarse crumbs. Spread half of the mixture into an 8x8-inch dish covered with parchment paper.
• In a stand mixer, beat together cream cheese, simple syrup, whipped topping and yogurt until light and fluffy. Fold in mandarin oranges. Spread mixture over the crust. Top with remaining crumb.
• Cover and freeze for 3 hours or more and enjoy!

FROZEN "CREAMSICLE" CAKE

Steps:

• Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

CREAMSICLE® ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
• Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
• Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
• Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
• Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

GIANT CREAMSICLE CAKE

Steps:

• Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
• Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
• Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
• Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
• Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
• Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
• Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
• Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
• Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

FROZEN CREAMSICLE CAKE

Steps:

• This seems like a lot of steps, but its not hard: just repetitious!
• Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
• Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan. (If it starts sticking to your hands, wet your hands with cold water and continue.)
• Carefully remove liner and place on a flat surface in the freezer to harden.
• Repeat this process, again placing liner/crumb layer in freezer.
• Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
• Again, press a shallow crumb layer into bottom of loaf pan.
• Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
• While sorbet is freezing, allow yogurt to soften.
• When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
• Top crumb layer with softened yogurt, and return to freezer to again harden.
• When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
• Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
• Using plastic wrap, lift frozen cake from pan and peel off plastic.
• Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this). Garnish with julienned orange zest.

CREAMSICLE CAKE - JELLO CAKE

Steps:

• Bake cake as directed in 9x13 inch pan.
• When done, use fork to punch holes around the entire top of cake.
• Let cool.
• In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water. Allow the gelatin to thicken.
• Pour over the top of cake and refrigerate 2-3 hours.
• Mix remaining box of gelatin, pudding, milk and vanilla together.
• Beat well.
• Fold dessert topping into mixture and spread on top of cake.
• Keep refrigerated.
• If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.