Orange Cream Frosty Recipes

FROSTY ORANGE CREAM CHEESE CUPS

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes., In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set., In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

ORANGE CREAM FROSTING

Steps:

• In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

FROSTY ORANGE DRINK

Steps:

• In a blender, combine all the ingredients; cover and process until blended. Serve immediately.

ORANGE ICE CREAM

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir orange zest into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

FROSTY ORANGE SMOOTHIE

Steps:

• In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately.

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.

FROSTY ORANGE PIE

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.

FROSTY ORANGE CREAM LAYERED DESSERT

Steps:

• Line a 9x5-inch loaf pan with foil. Spread sorbet on bottom of prepared pan to form even layer. Freeze for 10 minutes.
• Meanwhile, beat cream cheese in large bowl until creamy. Gradually add condensed milk and orange juice, beating until blended.
• Gently stir in Cool Whip. Spread over sorbet in pan.
• Freeze 3 hours. To unmold, invert pan onto plate; remove foil.
• Decorate with THINLY sliced orange twists on each piece.
• Let stand 10-15 minutes before cutting for ease in cutting into 12 servings.

FROSTY ORANGE CUPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Whisk in ice cream until blended.
• Spoon into 4 dessert cups.
• Refrigerate several hours or until firm.

FROSTED ORANGE

Steps:

• In a blender blend together all ingredients until smooth and serve immediately.

ORANGE-CREAM FROSTY

Steps:

• 1. Place half each of the frozen yogurt, juice concentrate and milk in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth. Pour into 3 glasses.2. Repeat with remaining yogurt, juice concentrate and milk.FOOD for THOUGHT The coolness of this dessert and the combination of juice and yogurt may be helpful during times when foods taste metallic or you're having difficulty swallowing."This was so refreshing and went down easily when I had problems swallowing other foods. For variety, I used grape juice concentrate instead of orange juice concentrate." -CAROL N.NUTRITION FACTS: High in potassium, calcium, vitamin C and folic acid low fiber1 Serving: Calories 350 (Calories from Fat 25) Fat 3g (Saturated 2g) Cholesterol 10mg Sodium 170mg Potassium 890mg Carbohydrate 69g (Dietary Fiber 1g) Protein 14g % DAILY VALUE: Vitamin A 8% Vitamin C 100% Calcium 46% Iron 2% Folic Acid 24% Magnesium 14% DIET EXCHANGES: 3 Fruit, 2 Skim MilkHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FROSTY ORANGE CREME LAYERED DESSERT

Steps:

• Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
• Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in COOL WHIP; spread over sherbet in pan.
• Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

FROSTY ORANGE CREAM PIE RECIPE

Steps:

• Stir drink mix and water in large bowl until mix is dissolved. Add ice cream; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze if necessary until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.