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Frosty Orange Creme Layered Dessert

Frosty Orange Creme Layered Dessert is rated 4.601941747572815 out of 5 by 103.
Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

12 servings

Your guests will never guess that this stunning dessert takes just 15 minutes to prepare!

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What You Need

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Make It

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  • 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Soften Sherbet

To soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.

How to Easily Cut Dessert

Remove from freezer about 10 min. before serving to soften slightly before slicing.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 270
Total fat 13g
Saturated fat 10g
Cholesterol 40mg
Sodium 135mg
Carbohydrate 35g
Dietary fiber 0g
Sugars 33g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe with Rainbow Sherbet which tasted great! I made this recipe with Rainbow Sherbet which tasted great!! (i wasnt sure if it would since it calls for orange juice) I didnt have condensed milk, so I used 1% organic milk instead. I froze it overnite so waiting more than 3 hours wasnt an issue for me. Everyone liked the dessert, but by using regular milk it didnt taste as "rich" and thick as it probably would have been. the bottom white part was actually kind of bland but i know it was my fault. i also changed the recipe ratio to 50/50 for sherbet vs creme bottom. Next time, I will use rainbow sherbet again and the correct milk! :-)
Date published: 2009-08-26
Rated 4 out of 5 by from This was soooo yummy. This was soooo yummy. It tasted just like a creamsicle. YUMMY! My sister in-law actually made this tonight and everyone wanted seconds and thirds. A couple changes I would make would be: #1. Add more sherbet. Either make it closer to a half sherbet, half cool whip/cream cheese - or add another layer of sherbet to the top. #2: Freeze it for longer. 3 hours and it was still kinda mushy. I would definitely take the suggestion of freezing a plate first to serve it so it doesn't melt as fast. It probably would taste good with any kind of sherbet like others have said.
Date published: 2009-05-25
Rated 5 out of 5 by from It has been the hit of the party every time I bring it! It has been the hit of the party every time I bring it!! I started to add a little but of food coloring to the white portion to match the party like red & green for Christmas, black & orange for halloween, blue & red for 4th of July ,and multicolored for birthday parties!! I just put a few dots on top of it ( after i place it in the pan with the sherbert right before it goes into the freeze) then use a toothpick to spread then add the remaining to the top to cover up the coloring so it is a surprize to people!!
Date published: 2010-06-29
Rated 5 out of 5 by from Great recipe for summertime. Great recipe for summertime. The only thing I would change is the ratios of sherbet and cream cheese mixture. There are only two of us in my household and it was hard for us to finish. If there was more sherbet than cream cheese, we'd probably have eaten more of it. My boyfriend and I said the same thing at the same time while trying this dessert for the first time..."Maybe the ratios should be switched? It seems like a lot of cream cheese filling." Next time I make this recipe, I will try that and post again.
Date published: 2009-06-10
Rated 5 out of 5 by from I love this dessert! I love this dessert! I have made it several times for different events/groups of people and everyone loved it. As is, the recipe is very rich. The last time I made it I used 2 pans, added more orange sherbert to each, and then the creme to each pan (so it was more like 1/2 sherbert, 1/2 creme) Having more sherbert in the slice made it less rich, and likewise less fattening, which was great...plus I stretched the recipe into two desserts.
Date published: 2009-09-08
Rated 5 out of 5 by from great recipe. great recipe. everyone liked it. i did modify the 2nd time making. added around 1/3 c powder sugar to the cream mixture, added a 2nd layer of sherbert, and botton layer of angel food cake slices. hopefully this will cut down on the richness. my kids want a chocolate version which i will alter sherbert for cookies n cream ice cream, substitute the orange juice with coco syrup.
Date published: 2009-09-08
Rated 5 out of 5 by from This recipe was great! This recipe was great! My sister has celiac disease and cannot have gluten. This is her favorite summer recipe. I did make mine in a hefty aluminum pan which is much neater than lining a pan. I would also recommend freezing overnight, I don't think 3 hours is enough time. Most definitely would make this recipe again!
Date published: 2009-11-01
Rated 5 out of 5 by from I have now made this recipe for my family and my co-workers and have had rave reviews! I have now made this recipe for my family and my co-workers and have had rave reviews! This is a very dreamy dessert that doesn't sit too heavy on the stomach, quenches the pallet and leaves you with a happy feeling. Who doesn't like sherbet brings you back to your childhood, and some of us to last week.
Date published: 2009-07-21
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