Frozen Orange Creamsicle Pie Food

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.

FROZEN ORANGE CREAMSICLE PIE

Steps:

• 1. For the crust: Mix together pretzel crumbs, sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated 325º oven for 15 minutes or until lightly browned. Allow to cool completely.
• 2. For the filling: Pour heavy cream into a large bowl along with 1/4 cup powdered sugar and vanilla. Use an electric mixer to beat the cream until stiff peaks form. Scrape whipped cream into a separate bowl and set aside.
• 3. Without cleaning mixing bowl, beat cream cheese and remaining 1-1/4 cups powdered sugar until smooth. Blend in orange juice concentrate and beat until well incorporated. Gently fold 1/4 of whipped cream into orange juice mixture. Repeat with remaining whipped cream, working 1/4 at a time and taking care not to overmix.
• 4. Pour filling into cooled pie shell and smooth top. Freeze for 6 hours or overnight. Remove from freezer 15 minutes before serving to allow to soften slightly for slicing. Garnish with fresh whipped cream, orange slices, and/or mini pretzels, if desired.

ORANGE CREAMSICLE PIE

Steps:

• Gather the ingredients.
• Heavily grease a 7-inch tart pan with butter and set aside.
• Add the boiling water to the jello powder and stir to dissolve. Set aside to cool.
• Melt the butter in a saucepan, add the graham cracker crumbs and sugar, and mix thoroughly. Once mixed, check to see the crumb will set by squeezing a little in your hand. It should hold together, but not be soggy. If it's too dry, it will need a little more butter; if too greasy, just add a touch more crumb.
• Using your hands, press the mixture into the greased tart pan, evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, push the crumb down to create a firm crust. Place in the refrigerator to chill.
• Whip 1 1/4 cups of the cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, marmalade, and 1 tablespoon of the zest into the cream and stir carefully with a metal spoon until thoroughly mixed. Try not to flatten the cream.
• Carefully pour the mixture into the pie crust. Tap the pan on a work surface to release any air bubbles then place it in the freezer for about 1 hour. Once frozen, wrap in plastic wrap if you are not eating immediately.
• Remove the pie from the freezer at least 30 minutes before eating (or it will be too hard).
• Before serving, whip the remaining 1/4 cup cream and spoon or pipe in generous swirls onto each slice of pie; add a small slice of orange or a sprinkle of orange zest.
• Enjoy.

NO BAKE ORANGE CREAMSICLE PIE

Steps:

• In a large mixing bowl, beat cream cheese until light and fluffy.
• Slowly add in the orange juice. Continue beating until thoroughly mixed. Lumps are to be expected.
• Add 2/3 of the whipped topping, and beat until mixed.
• Fill pie crust with filling mixture.
• Top with last 1/3 of whipped topping.
• Cover and freeze for 4 hours or overnight.
• Thaw slightly before serving.

CREAMSICLE PIE

Steps:

• Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
• Use second container for topping of the two pies.
• I sprinkle a little bit of Tang on the top for presentation.
• Refrigerate 4 hours.

ORANGE CREAMSICLE PIE

Steps:

• Lightly grease bottom of pie dish with cooking spray
• In a food processor, add crackers and powdered sugar. Pulse until you have fine crumbs.
• Using a medium bowl, combine melted butter and cracker crumbs. Mix until well combined. Test crust mixture to make sure it will hold together: using your fingers, pinch the mixture together, if it clumps together, it's done, if doesn't hold together, add ½ -1 tablespoon more melted butter at a time until mixture holds together. Set aside about 3/4 - 1 cup of crust for topping.
• Press remaining crust mixture into the pie dish and set aside.
• Using a large mixing bowl, combine orange juice concentrate, sweetened condensed milk, vanilla, salt and stir until combined.
• Add whipped topping and stir until smooth.
• Pour the mixture over the crust. (depending on the size of your pie dish, you may have extra mixture. Set it aside and use for parfaits or a dip)
• Top with reserved cracker crust crumbs by sprinkling over top of pie.
• Place pie in freezer to set for at least 4 hours (overnight is even better), before serving. Store leftover dessert covered in the freezer.

ORANGE CREAMSICLE PIE

Steps:

• Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
• Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.
• Divide filling between graham crusts; chill at least 3 hours before serving.