ORANGE CREAM DESSERT RECIPES
ORANGE CREAM FREEZER DESSERT RECIPE: HOW TO MAKE IT
With its bold orange taste and cool smooth texture, this appealing ice cream dessert is crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. Plus, it serves a bunch. -Shannon Caroll Whittier, California
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 desserts (24 servings each).
Number Of Ingredients 5
Steps:
- In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15x10x1-in. pans. Cover and freeze for at least 10 minutes., In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm., Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 164 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 20g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
ORANGE CREAM DESSERT SQUARES RECIPE - PILLSBURY.COM
These dreamy orange dessert squares feature a citrus-kissed sugar cookie crust and a creamy white chocolate topping that make this creation a refreshing twist on a classic cheesecake bar!
Provided by Pillsbury Kitchens
Total Time 3 hours 35 minutes
Prep Time 25 minutes
Yield 24
Number Of Ingredients 11
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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH 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.
Nutrition Facts : Calories 210 , CarbohydrateContent 22 g, CholesterolContent 45 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 135 mg, SugarContent 15 g, TransFatContent 1 g
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