Orange Creamsicle Whip Dessert Food

ORANGE DREAMSICLE LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours.
• When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.

HOMEMADE ORANGE CREAMSICLE POPSICLE RECIPE

Steps:

• Add oranges, orange juice and sugar to a food processor and process for 20 seconds. Add vanilla and whipping cream and process for 60 seconds. If mixture is thick, but not stiff, it's ready. If it's still quite runny, process for another 60 seconds.
• Spoon into mold and freeze 4-6 hours or overnight. Remove from freezer and let set on the counter for 2-5 minutes and remove from the mold. If necessary, run the mold under hot water for about 30 seconds to loosen the popsicles.

CREAMSICLE FLUFF

Steps:

• In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-o is dissolved.
• Add cold water and allow to chill for 15 minutes in refrigerator.
• Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
• Fold in Cool Whip, mandarin oranges and marshmallows.
• Chill for at least 1 hour.

ORANGE CREAMSICLE SALAD

Steps:

• Combine pudding mixes, Jello and water, stirring well.
• Cook over medium heat while stirring constantly until mixture comes to a boil.
• Cool to room temperature.
• Stir in Cool Whip and oranges.
• Chill well.
• NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
• It is not a mistake.

ORANGE CREAMSICLE WHIP DESSERT

Steps:

• 1. Bring water to a boil , add pudding and jello and stir well.
• 2. Return to a boil and remove from the heat ; cool.
• 3. Once cooled add the cool whip and mandarin oranges.
• 4. Refrigerate at least 1 hour to set and chill.

ORANGE CREAMSICLE DESSERT BARS RECIPE - (4.2/5)

Steps:

• 1.Mix graham cracker crumbs, butter, and sugar; press onto bottom of an 8-inch square pan. Refrigerate until ready to use. 2.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. 3.Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended. 4.Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer. 5.Beat remaining cream cheese and milk in a separate medium bowl until blended. 6.Add dry pudding mix; beat 2 minutes. 7.Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. 8.Refrigerate for at least 3 hours before serving.

THIS ORANGE CREAMSICLE SALAD IS THE PERFECT NOSTALGIC DESSERT

Steps:

• In a large bowl, combine Jell-O and boiling water. Mix well to dissolve. Add cold water. Chill for 20 minutes. Whisk in pudding mix until smooth. Chill for 10 minutes, until thickened. Fold in Cool-Whip, oranges and marshmallows. Chill until set, about an hour. Garnish with extra oranges and marshmallows.

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.

NO-BAKE ORANGE CREAMSICLE CHEESECAKE

Steps:

• In a medium bowl, combine the graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Freeze while you prepare the cheesecake filling.
• In a medium bowl, stir together the Jello and boiling water until Jello is dissolved. Set aside to cool for 10 minutes.
• With an electric mixer, beat the cream cheese and one cup powdered sugar until smooth. With mixer on low, slowly pour the Jello mixture into the cream cheese mixture, beating until smooth. Fold in the orange zest.
• With an electric mixer, beat the heavy cream and remaining 3 tablespoons powdered sugar until stiff peaks form. Fold into the orange cream cheese mixture until well incorporated. Spread the mixture evenly over the prepared crust.
• Chill for 6-8 hours, or until set. Top with additional whipped cream before serving, if desired.

ORANGE CREAMSICLE MOUSSE

Steps:

• In a large bowl, beat cream cheese until it is light and fluffy.
• Add in the confectioners' sugar, orange juice, orange extract, and salt and beat until everything is combined.
• Gently fold in the whipped topping.
• Equally divide orange mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).
• When ready to serve, top with remaining whipped topping

ORANGE CREAMSICLE JELLO WHIPS

Steps:

• Add 3/4 cup boiling water to a medium-sized bowl. Pour in Jello powder and stir until fully dissolved.
• 2. Make 1 cup of ice water by measuring out 1 cup of ice, and pouring water in until it fills the cup.
• 3. Add ice water to the dissolved Jello and mix until ice melts and Jello thickens.
• 4. Add Jello mixture and 1 cup yogurt to a blender and blend on high for 30 seconds.
• 5. Pour the Jello into serving glasses or a medium-sized bowl and chill for 2 hours.

NO-BAKE ORANGE CREAMSICLE CHEESECAKE

Steps:

• Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
• Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
• In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
• In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
• In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
• Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.

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.

ORANGE CREAMSICLE DESSERT

Steps:

• Dissolve gelatin in boiling water, stir in cold water. Chill until slightly thickened.
• Prepare pudding according to package directions using milk, reserve 5 mandarin oranges for garnish. Fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding.
• Pour into ring mold or leave in a bowl. Chill 4 hours until set.
• Unmold onto serving plate. Spoon remaining whipped topping in center of ring. Garnish with reserved mandarin oranges.