Strawberry Orange Delight Food

STRAWBERRY-ORANGE DELIGHT

Steps:

• Stir boiling water into dry gelatin mixes in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Reserve a few oranges for garnish. Gently stir remaining oranges into thickened gelatin. Set aside.
• Beat cream cheese and sugar in separate medium bowl with wire whisk until well blended. Gently stir in 2 cups of the whipped topping. Spoon into large serving bowl; cover with the gelatin mixture.
• Refrigerate 2 hours or until firm. Top with the remaining whipped topping and reserved oranges just before serving.

STRAWBERRY ANGEL DELIGHT RECIPE - (4.6/5)

Steps:

• Tear angel food cake into chunks and place in bottom of 13 x 9" dish. Prepare pudding as directed on box and spoon over cake. Mix Jello with boiling water and stir until completely dissolved, then pour over frozen strawberries. After strawberries have thawed, pour over cake and pudding. Top with Cool Whip. Decorate with fresh strawberries. Refrigerate.

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

STRAWBERRY ORANGE DAIQUIRI

Steps:

• Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
• In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
• Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries.

ORANGE DELIGHT DESSERT

Steps:

• Combine sour cream and jello in a small bowl. Mix until jello has dissolved (will take a bit). Drain the pineapple and oranges very well, there should be NO juice remaining. Mix the fruit into the jello mixture. Add the walnuts. Fold in the Cool Whip. Let cool in the fridge for an hour or more.

STRAWBERRY ANGEL DELIGHT

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.

STRAWBERRY-ORANGE DELIGHT

Steps:

• Stir boiling water into dry gelatin mixes in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Reserve a few oranges for garnish. Gently stir remaining oranges into thickened gelatin. Set aside.
• Beat cream cheese and sugar in separate medium bowl with wire whisk until well blended. Gently stir in 2 cups of the whipped topping. Spoon into large serving bowl; cover with the gelatin mixture.
• Refrigerate 2 hours or until firm. Top with the remaining whipped topping and reserved oranges just before serving.

STRAWBERRY DELIGHT DESSERT

Steps:

• Mix base ingredients together. Press into 9"x13" pan. Bake at 350F 20-25 minutes. Watch carefully near the end that it doesn't overbrown. Cool completely.
• Mix cream cheese layer ingredients together till well blended. Spread over base. Chill.
• Mix strawberry layer ingredients. VERY IMPORTANT: the strawberries need to be completely thawed or it will not set up properly. Pour over cream cheese layer.
• Chill overnight. Garnish with your choice of topping. I like to cut into individual servings and pipe a dollop of whipped cream and a slice or two of fresh strawberry on each.

ORANGE-PINEAPPLE DELIGHT

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.

FROZEN ORANGE DELIGHT

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in pineapple juice. Refrigerate for 20-30 minutes or until slightly thickened. , Fold in whipped topping. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.