Easy Breezy Desserts: Grown Up Creamsicles
Now that I've mastered the Jello, I'm on to other easy desserts. This one's originally from the Kraft Foods magazine with a little Hawaiian oomph.
Frosty Orange Creme Layered Dessert
prep: 15 minutes plus freezing
makes: 12 servings
2 c. orange sherbet or sorbet, softened
1 pkg. cream cheese (I used the lowfat Neufchatel one)
1 can (14 oz.) sweetened condensed milk (used the non-fat one)
1/2 cup orange juice (used POG instead because it was on sale at Sack n Save)
1 tub (8 oz) Cool Whip Lite, thawed
Line two loaf pans with foil. Spread sherbet onto bottom of pan to form even layer (notice from my picture that "even" is a suggestion rather than a possibility for me). Freeze 10 minutes.
Meanwhile, beat cream cheese in large bowl with hand mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in Cool Whip. Pour over sherbet in pans.
Freeze for at least 3 hours. To unmold, invert pan onto plate; remove foil
makes: 12 servings
2 c. orange sherbet or sorbet, softened
1 pkg. cream cheese (I used the lowfat Neufchatel one)
1 can (14 oz.) sweetened condensed milk (used the non-fat one)
1/2 cup orange juice (used POG instead because it was on sale at Sack n Save)
1 tub (8 oz) Cool Whip Lite, thawed
Line two loaf pans with foil. Spread sherbet onto bottom of pan to form even layer (notice from my picture that "even" is a suggestion rather than a possibility for me). Freeze 10 minutes.
Meanwhile, beat cream cheese in large bowl with hand mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in Cool Whip. Pour over sherbet in pans.
Freeze for at least 3 hours. To unmold, invert pan onto plate; remove foil
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