Best Orange Creamsicle Recipes

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

ORANGE CREAMSICLE JELLO RECIPE - (3.7/5)

Steps:

• Place contents of orange Jello packet in a large bowl. Add 2 cups boiling water. Stir until completely dissolved. Add 1/2 cup cold water. Stir in 2 cups of Cool Whip. It will melt and dissolve. The mixture will be opaque. It will separate into a two layer Jello as it chills. Pour into 8-inch square pan. Chill until firm (preferably overnight). Cut into squares. I cut 6 x 6 for 36 squares.

ORANGE CREAMSICLE® PROTEIN SHAKE

Steps:

• Combine orange segments, zest, soy milk, yogurt, protein powder, ice, and vanilla extract in a blender. Blend until smooth.

ORANGE CREAMSICLE® SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
• Form dough into balls and arrange on the prepared cookie sheets.
• Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.

ORANGE CREAMSICLE FUDGE

Steps:

• Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
• Place marshmallow crème and white chips in a large mixing bowl.
• Combine sugar, cream and butter in saucepan.
• Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
• Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
• Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
• Remove 1 cup of mixture and set aside.
• Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
• Stir until it reaches a lovely orange hue.
• Adjust colors if needed.
• Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
• Drag a knife through both to make swirls.
• Using a sheet of foil, press down slightly to smooth top.
• Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
• Lift fudge from pan using foil handles and using a large knife, score into squares.

ORANGE CREAMSICLE WHIP DESSERT

Steps:

• 1. Bring water to a boil , add pudding and jello and stir well.
• 2. Return to a boil and remove from the heat ; cool.
• 3. Once cooled add the cool whip and mandarin oranges.
• 4. Refrigerate at least 1 hour to set and chill.

ORANGE CREAMSICLE ICE CREAM CAKE

Steps:

• Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
• Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
• Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.

ORANGE CREAMSICLE® FLUFF SALAD

Steps:

• Stir pineapple, pudding mix, and orange extract together in a bowl. Add food coloring and stir. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons of chopped pecans for topping; stir in remaining pecans.
• Top with reserved chopped pecans and chill for at least 1 hour in the refrigerator.

ORANGE DREAM CREAMSICLE CAKE

Steps:

• 1. Bake cake as directed in a 9 x 13" pan. Let cake cool. Pour over cake. Cover and refrigerate for 4 hours.
• 2. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water.
• 3. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
• 4. For a layered cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.
• 5. Then, make the orange gelatin as directed on the package : you'll let the gelatin set up instead of pouring it into the cake. Use your round cake pans, or deep cookie sheet with edges.
• 6. When you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for around 4 hours.
• 7. Make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered cake.

ORANGE CREAMSICLE SHOTS

Steps:

• Fill a cocktail shaker with ice cubes. Add Orange Vanilla Twist Rum, whipped vodka, and orange juice. Shake vigorously for 2 to 3 minutes. Pour into shot glasses. Top with whipped cream and sprinkles.

ORANGE CREAMSICLE® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
• Pour batter evenly into the prepared tin.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
• Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.

ORANGE CREAMSICLE CANDIED PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
• Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
• Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
• Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

ORANGE CREAMSICLE CAKE (FROM SCRATCH)

Steps:

• Preheat oven to 350°F.
• Cream together butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift together flour, baking powder and salt.
• Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract.
• Add dry ingredients and wet ingredients, alternately, to butter mixture, beating well after each addition.
• Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
• Remove from oven, cool, and remove from pans.
• Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake!
• Garnish with mandarin oranges.
• Frosting: Cream the cream cheese, powdered sugar, and o.j. concentrate together until well blended.

ORANGE CREAMSICLE SALAD

Steps:

• Combine pudding mixes, Jello and water, stirring well.
• Cook over medium heat while stirring constantly until mixture comes to a boil.
• Cool to room temperature.
• Stir in Cool Whip and oranges.
• Chill well.
• NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
• It is not a mistake.

ORANGE CREAMSICLE SUMMER PUDDING RECIPE BY TASTY

Steps:

• Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
• Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
• In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
• Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
• Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
• Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
• When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
• Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
• Enjoy!

ORANGE CREAMSICLE PIE

Steps:

• Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
• Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.
• Divide filling between graham crusts; chill at least 3 hours before serving.

ORANGE CREAMSICLE FRUIT DIP RECIPE

Steps:

• Beat cream cheese and marshmallow creme together.
• Add juice, vanilla, and orange zest. Mix together and chill until serving.

ORANGE CREAMSICLE FLOAT

Steps:

• Remove the rind from the oranges. Supreme the oranges into a small bowl and squeeze the juice from the membrane over them. Stir in the vanilla.
• Transfer oranges and juice to a tall glass. Add the ice cream to the glass. Top off with the club soda. Stir once and serve immediately with a tall spoon.

ORANGE CREAMSICLE CAKE/BALLS

Steps:

• 1. Cream butter and sugar well, about 5 minutes. Add eggs, continue beating.
• 2. Mix dry ingredients in another bowl and add to wet. Blend in flavorings, colors (*If desired), and liquids. Beat at high speed 2 minutes until fluffy and light.
• 3. Pour into greased 7" x 11" pan and bake at 350 for 30 minutes or until a toothpick tests clean. Cool completely.
• 4. For cake balls, crumble cake and mix with 1/2 c Orange DreamPudding to bind.
• 5. To make pudding, blend all ingredients together in mixer bowl. Refrigerate until ready to use.
• 6. To make the centers, scoop several scant 1/4 teaspoon portions into a shallow bowl spread with 1/4 c powdered sugar. Gently and quickly roll each little pudding ball in the sugar and put on a plate. Work quickly so the heat of your hands doesn't melt the pudding. Freeze until time to insert into cake balls.
• 7. Stuff by first rolling cake ball. Use your little finger to push an indentation almost all the way through the center of the ball. Add the "pudding bon bon." Pinch to close and reroll. Refrigerate 15 minutes before dipping in chocolate or white chocolate.
• 8. As an alternative to dipping in candy melts, mix 3/4 cup powdered sugar with one pack of orange-flavored unsweetened soft-drink mix (kool-aid). Spread in shallow bowl and roll cake balls.

ORANGE CREAMSICLE® FROSTING

Steps:

• Beat cream cheese, butter, orange-flavored soft drink mix, and vanilla extract together in a bowl with an electric mixer until creamy. Gradually add confectioners' sugar until desired consistency is reached.