If you like the Creamsicles you will LOVE this!
Mr. Foodie and I are not big ice cream eaters but we do like a bowl of sherbet every now and then. Last time I shopped I picked up a container of the orange flavored stuff. I really didn’t have any plans of doing anything special with it but I’ve been staring at that tub of whipped topping in the freezer forever and wanted to find a way to use it up and get it out of the way. I googled and I found this…
Frosty Orange Creme Layered Dessert from Kraft.
I had everything on hand and got to gittin’.
I read several of the reviews and one commenter mentioned changing the ratio between the sherbet and the creme. I thought his/her ratio was a little too much but I did adjust it a little.
This really should be done a day ahead. I froze mine per the original instructions for 3 hours but the creme part was still way too soft. When I inverted it on to the plate it gushed out under the weight of the sherbet. The next day it was much firmer although it was still super quick to melt. I’d recommend serving in a bowl with a spoon…not on a plate with a fork the way I have pictured.
Orange Creme Dessert, slightly adapted from Kraft
- 3 cups orange sherbet, softened
- 1/2 pkg. (4 oz.) cream cheese, softened
- 1/2 can (7 oz.) sweetened condensed milk
- 1/4 cup orange juice
- 1/2 tub (4 oz.) whipped topping, thawed
Start by laying foil inside a standard bread pan. I made sure to make mine as smooth as possible, rubbing out as many crinkles as I could just so the dessert would have a smoother appearance.
By the time this was done my sherbet was soft enough to measure and spread in to the bottom of the pan.
Place in freezer while cream cheese comes to room temperature and whipped topping thaws. If using fresh orange juice go ahead and squeeze it now.
Once cream cheese is warmed, mix with a blender until fluffy.
Then mix in condensed milk and juice.
Then whisk in whipped topping.
Pour over top of sherbet and freeze at least three hours, I recommend overnight. When frozen, lay a plate over top of bread pan, turn over and carefully peel back foil.
Cool, refreshing, Orangey-Creamy-Goodness.
And don’t forget…save that half a can of condensed milk to make Homemade Caramel Sauce!