ORANGE CREAMSICLE PIE
If you are a fan of the ice cream truck classic,orange creamsicles, or dreamsicles, you're going to love this Frozen Creamsicle Pie. It's the perfect summer treat.
Provided by TidyMom
Categories Desserts
Time 4h10m
Number Of Ingredients 8
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.
FROZEN ORANGE CREAMSICLE PIE
This recipe came in my e-mail and I grabbed it up. Somehow a frozen dessert sounds perfect just about now with the holiday weekend upon us. Gotta try this one! Recipe & photo: fivehearthome.com 05-23-14
Provided by Ellen Bales
Categories Pies
Time 30m
Number Of Ingredients 11
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.
FROZEN ORANGE CREAM PIE
Cool off with a no-bake Frozen Orange Cream Pie! Orange juice concentrate blended with frozen vanilla yogurt make this orange cream pie so refreshing.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix graham crumbs, sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
- Beat yogurt and orange juice in large bowl with electric mixer on medium speed until well blended. Spread into crust.
- Freeze 4 hours or until firm. Top with the whipped topping and oranges just before serving. Store leftover pie in freezer.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 53 g, Fiber 1 g, Sugar 37 g, Protein 5 g
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
VANILLA ORANGE TART
Provided by Trisha Yearwood
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the vanilla wafers to crumbs. Pour in the melted butter and pulse until the crumbs are moistened.
- Press the crumbs into a 10-inch deep-dish tart pan to line the bottom and sides. Refrigerate for 10 minutes.
- In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar and the cornstarch. Set aside.
- In a small bowl, mix the gelatin with 2 tablespoons cold water. Set aside.
- In a medium saucepot, combine the milk with another 1/4 cup of the sugar and the vanilla bean. Bring to a boil over medium heat, whisking occasionally.
- A ladleful at a time, slowly pour the heated milk into the egg yolk mixture, whisking to temper the yolks. When half of the milk has been added, pour the hot egg mixture back into the saucepot, whisking constantly. Heat over medium heat, whisking constantly, until thickened and bubbles start appearing on the surface.
- Whisk the bloomed gelatin into the custard. Pour the custard through a fine-mesh strainer to remove any lumps or overcooked yolks.
- Pour the strained custard into the tart shell and refrigerate for 1 hour, until set.
- In a small saucepot, bring the orange juice and the remaining 1/2 cup sugar to a boil. Add the dried orange slices and simmer until syrupy, 10 minutes. Set aside to cool; the orange slices will continue to soften.
- Remove the tart from the refrigerator and decorate with the orange slices in a fan pattern. Drizzle the tart with some of the orange syrup.
- Place the tart back in the refrigerator for another hour, or until the candied oranges are set.
FROZEN ORANGE-YOGURT PIE
Whipped topping, vanilla low-fat yogurt and orange flavor drink mix are blended and frozen in a graham cracker crust for a frosty no-bake pie.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Mix yogurt and drink mix in large bowl with whisk until mix is dissolved. Stir in COOL WHIP.
- Spoon into crust.
- Freeze several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 23 g, Protein 4 g
FROZEN ORANGE-YOGURT PIE
I'd bought a canister of TANG for another recipe (recipe#245989 - it's fantastic!) and searched the web for more recipes with TANG. This is from the Kraft Foods website. If you try it please let me know how it is! Cook time is chilling time.
Provided by mailbelle
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add yogurt and dry drink mix to whipped topping in large bowl; stir gently until well blended.
- Spoon into crust.
- Freeze several hours or overnight until firm. Let stand at room temperature 15 minute before serving or until pie can be cut easily. Store leftover pie in freezer.
Nutrition Facts : Calories 308.1, Fat 18.4, SaturatedFat 8.8, Cholesterol 44.2, Sodium 202.2, Carbohydrate 32.5, Fiber 0.4, Sugar 24.2, Protein 4.7
FROZEN ORANGE CREAM PIE
Dessert doesn't get much easier than this frosty five-ingredient favorite. It's cool and refreshing. Children like it because it tastes like a popular ice cream treat.
Provided by looneytunesfan
Categories Pie
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 392.7, Fat 16.6, SaturatedFat 6.2, Cholesterol 26.4, Sodium 277.1, Carbohydrate 58.2, Fiber 1.4, Sugar 45.7, Protein 4.9
ORANGE CREAM PIE
The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.
Provided by William Uncle Bill
Categories Pie
Time 40m
Yield 1 nine inch pie, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- PIE CRUST----------.
- In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
- Add margarine or butter and blend using a pastry blender or a fork.
- Preheat oven to 350 F degrees.
- Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
- Dust with 1 tablespoon of flour.
- Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
- Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
- Bake in preheated 350 F oven for 10 minutes.
- Remove from oven and let cool.
- FILLING----------.
- In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
- Add 1/2 cup of cold water and let cool for about 15 minutes.
- Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
- Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
- Remove from freezer and break up the jelly mixture using a whisk.
- In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
- Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
- Add whipped cream to the jelly and fold in, (DO NOT BEAT).
- Pour mixture into the cooled pie shell.
- Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
- TOPPING----------.
- In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
- Add orange extract and gradually add powdered sugar and continue beating until thickened.
- Before serving pie, spread whipped cream over entire top of pie.
- Place and arrange orange segments on top of whipped cream creating a pattern if desired.
- Sprinkle with grated sweetened chocolate.
- Serve pie chilled, not frozen.
FROZEN "CREAMSICLE" CAKE
Categories Citrus Dairy Dessert Freeze/Chill Low Fat Orange Summer Healthy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
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.
FROSTY ORANGE PIE
The night before she's expecting company, Jo Magic of Worth, Illinois whips together this rich creamy pie with pleasant orange flavor. "It's also refreshing made with lemonade concentrate," she recommends.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream cheese and condensed milk until smooth. Beat in orange juice concentrate. Fold in whipped topping. Spoon into crust. Cover and freeze for up to 3 months.
Nutrition Facts : Calories 476 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 0 fiber), Protein 7g protein.
FROZEN ORANGE CREAM PIE
Dessert doesn't get much easier than this frosty five-ingredient favorite from Nancy Horsburgh. "It's cool and refreshing," promises the Everett, Ontario reader "Children like it because it tastes like a popular ice cream treat."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
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FROZEN CREAMSICLE PIE - FEAST AND FARM
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5/5 (1)Total Time 15 minsCategory DessertCalories 269 per serving
- In a small bowl, mix the crushed wafers and butter and stir to combine. Transfer to a 9-inch pie plate and press across the bottom and up the sides using the back of a measuring cup or glass until you have an even layer.
- If using heavy whipping cream, beat the cream on high, adding the powdered sugar and vanilla after about 2 minutes. Beat until stiff peaks form, about 5 minutes total.
- Add the sweetened condensed milk, orange juice, and zest and FOLD carefully to avoid losing the air in your whipped cream.
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