Frosty Orange Creme Layered Dessert
2 cups orange sherbet
1 package cream cheese
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) cool whip
First, line a 9 x 5 inch loaf pan with foil. Spread the 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. Gently stir in cool whip. Pour over sherbet in pan.
Freeze 3 hours. To unmold, invert pan onto plate; remove foil.
**I increased the sherbet to about 3 cups and would next time only use half of the creamy topping. While it is incredibly good, the topping is pretty rich. It turns out to be twice as much as the sherbet and I think it would taste much better and more balanced, if the two flavors were equal in quantity to each other.
But don't let this fool you. It is the perfect cool, sweet treat.
2 cups orange sherbet
1 package cream cheese
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) cool whip
First, line a 9 x 5 inch loaf pan with foil. Spread the 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. Gently stir in cool whip. Pour over sherbet in pan.
Freeze 3 hours. To unmold, invert pan onto plate; remove foil.
**I increased the sherbet to about 3 cups and would next time only use half of the creamy topping. While it is incredibly good, the topping is pretty rich. It turns out to be twice as much as the sherbet and I think it would taste much better and more balanced, if the two flavors were equal in quantity to each other.
But don't let this fool you. It is the perfect cool, sweet treat.
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