Orange Cream Squares Food

ORANGE CREAMSICLE DREAM BARS

Steps:

• Line a 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and remove them.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs.
• Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread evenly into the pan, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.
• Into a 2-cup measuring glass, mix the orange gelatin with 3/4 cup boiling water. Stir until dissolved.
• Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
• In a mixing bowl, beat 8 ounces of the cream cheese with the sugar, orange extract and orange food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. The slower you pour and allow time for it to blend, the smoother a consistency you'll get. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.
• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• with a rubber spatula, fold the remaining Cool Whip (about 2 cups) to the chilled Orange Cream mixture, combining until evenly distributed and smooth.
• Gently pour the Orange Cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours.

ORANGE CREAMSICLE DESSERT BARS

Steps:

• Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use.
• In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved.
• Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended.
• Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in a separate medium bowl until blended.
• Add dry pudding mix; beat 2 minutes.
• Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.

FROSTY ORANGE DREAM SQUARES

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.

ORANGE CREAM DESSERT SQUARES

Steps:

• Heat oven to 350°F
• Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish (If dough is sticky, use floured fingers).
• Sprinkle evenly with orange peel.
• In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended.
• Add eggs; beat about 2 minutes or until well blended and mixture is creamy.
• Spread evenly in crust.
• Bake 29 to 36 minutes or until crust is golden brown and center is set.
• Cool 1 hour.
• In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling.
• Add butter and baking chips; stir until chips are melted.
• Spread mixture evenly over bars.
• Refrigerate about 1 1/2 hours or until chilled and firm.
• To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally.
• Cover and refrigerate any remaining dessert squares.

COCONUT ORANGE SQUARES

Steps:

• Crem butter and sugar until light. Beat in egg, orange rind and milk.
• Add coconut and dry ingredients.
• Mix only enough to blend.
• Place in 8" square pan lined with waxed paper (or use a nonstick pan). Bake in 350F oven about 25 minutes.
• Cut into squares.
• Can easily be doubled and baked in 13x9" pan.

FROSTED TRIPLE ORANGE SQUARES

Steps:

• Dissolve jello in boiling water.
• Stir in frozen OJ, mix until thawed.
• Stir in undrained pineapple.
• Chill in bowl until partially set, approximately 1- 1 1/2 hours.
• Gently fold in drained oranges, and pour into 13 X 9 pan.
• Chill until firm.
• Beat whipping cream until soft peaks form.
• Set aside.
• Beat pudding and milk until smooth, gently fold in whipping cream.
• Frost top of jello with whipped cream and pudding mixture.
• Chill until firm.

ORANGE CREAM SQUARES

Steps:

• 1. Heat oven to 350^. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch glass baking dish(use floured finger if too sticky.)Sprinkle with the orange peel.
• 2. In medium bowl, beat cheese,sugar, marmalade and extract with mixer on medium-high for 1 minute or until blended. Add eggs; beat 2 minutes until creamy. Spread evenly in crust. Bake 29-35 minutes -until crust is golden and center is set. Cool 1 hour.
• 3. Microwave heavy cream and food coloring for 30 seconds uncovered- do not boil. Add butter and caking chips; stir until chips melt. Spread over bars. Chill 1 1/2 hours or until firm. --- To serve- cut into 6x4 rows with a sharp thin knife-wiping knife after each cut. Cover and chill any remaining dessert squares.

ORANGE DREAM LAYERED SQUARES

Steps:

• Combine graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
• Microwave orange juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and orange zest; spread over gelatin layer. Refrigerate 3 hours.

CHEWY ORANGE CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9" pan very well.
• Stir together flour, granulated sugar and salt in a large bowl.
• Add butter, eggs, orange extract and orange zest.
• Using an electric mixer, beat until well blended.
• Pour batter into a prepared pan and bake for 30 min or until light golden brown and set.
• Remove from oven and cool.
• Spread frosting over completely cooled bars.
• Orange Cream Cheese Frosting:.
• In a large mixing bowl, whip butter and cream cheese together with an electric mixer.
• Gradually beat in the powdered sugar until it is all combined and smooth.
• Beat in the orange zest and juice. I usually don't use all the frosting, just use as much as you like.
• Spread over bars.