Tuesday, May 27, 2014

Frozen Orange Cream



We just celebrated Memorial Day!

My boy cherub played in a baseball tournament close to home.

My girl cherub read a 636 page book.

My mom came for a visit.

We had dinner with my brother's family . . .

and we worked around the house!

I did laundry until I could do no more!
My boy cherub and the Mr. had borrowed a power washer . . .

the testosterone is still high around here!
That thing provided hours of fun for them and they are thinking of more things to clean!

On Monday evening, we sat down to dinner on the patio.

We grilled pork chops and corn on the cob

and I made the Mr.'s favorite potato salad.

For dessert, I made this easy and cool dessert.

I didn't make it up --

I just used the recipe from Kraft!

Over our dessert, we contemplated all of the different flavors that could be used!

I think the next time I make this, I'll do a lime freeze!

Frozen Orange Cream
 
2 cups  orange sherbet, softened*
1 pkg. (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk (NOT evaporated)
1/2 cup orange juice*
1 container (8 oz) cool whip, thawed
 
LINE 9x5-inch loaf pan with foil and spray with Pam. Spread softened sherbet onto bottom of prepared pan to form even layer.  Honestly, I guessed at the sherbet.  One can never have too much sherbet . . .unless, of course, the rest of the ingredients don't fit in the pan! 
 
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, or until solid. To unmold, invert pan onto plate; remove foil.    
 
Allow to sit on the counter for a few minutes before slicing the dessert.  Once sliced, I returned the dessert to the freezer to remain frozen until ready to serve.      
 
*Substitute lime sherbet, lime juice (or frozen limeade), and some lime zest for a new flavor.

  

 

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