Best Orange Frosty Recipes

FROSTY ORANGE SMOOTHIE

Steps:

• In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately.

FROSTY ORANGE CREME LAYERED DESSERT

Steps:

• 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.

FROSTY ORANGE PIE

Steps:

• In a bowl, beat cream cheese and condensed milk until smooth. Beat in orange juice concentrate. Fold in whipped topping. Spoon into crust. Cover and freeze for up to 3 months.

FROSTY ORANGE CREAM CHEESE CUPS

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes., In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set., In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

FROSTY ORANGE DRINK

Steps:

• In a blender, combine all the ingredients; cover and process until blended. Serve immediately.

FROSTY ORANGE DREAM SQUARES

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spoon over crust. Refrigerate 10 min.
• Add remaining COOL WHIP to sherbet; whisk until blended. Spoon over pudding layer in crust.
• Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.

FROSTY ORANGE CREAM PIE RECIPE

Steps:

• Stir drink mix and water in large bowl until mix is dissolved. Add ice cream; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze if necessary until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.

FROSTY ORANGE CREAM CHEESE CUPS

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes.
• In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set.
• In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.

FROSTY ORANGE CAPPUCCINO DESSERT

Steps:

• Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
• In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
• Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
• Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.

FROSTY ORANGE CREAM CHEESE CUPS RECIPE

Steps:

• In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes.
• In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set.
• In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen.
• Yield: 2 dozen.

FROSTY ORANGE CUPS

Steps:

• Dissolve 1 package Jell-O Orange gelatin in 1 cup boiling water.
• Gradually add 2 cups softened vanilla ice cream, stirring with wire whisk until well blended.
• Spoon evenly into 4 dessert cups; refrigerate 20 minutes or until chilled.

FROSTY ORANGE CUPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Whisk in ice cream until blended.
• Spoon into 4 dessert cups.
• Refrigerate several hours or until firm.

FROSTY ORANGE DREAM SQUARES

Steps:

• 1. Mix crumbs & butter together press into bottom of 9x13 pan,set aside
• 2. Add milk to pudding mix. beat with whisk for 2 minutes ,stir in half of whipped topping .Spoon evenly over the crust. Refrigerate for 10 minutes.
• 3. Add remaining cool whip to sherbet,stir with wire whisk until blened. Spread over the pudding mix Cover with foil freeze for at least 3 hours. Serve in squares.
• 4. You may use graham crackers instead of vanila wafers for the bottom layer

FROSTY ORANGE CREME LAYERED DESSERT RECIPE - (4.4/5)

Steps:

• Line 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min. 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 at least 3 hours. To unmold, invert pan onto plate; remove foil.

FROSTY ORANGE CREAM

Steps:

• Line a 9x5 loaf pan with foil. Spread sherbet onto bottom of pan. Freeze 10 to 20 min.
• Beat cream cheese till smooth,slowly add condensed milk and juices. Gently fold in cool whip till blended. Pour over sherbet in pan.
• Cover and freeze 3 hours or more. To unmold, invert onto plate and remove foil.

ORANGE-CREAM FROSTY

Steps:

• 1. Place half each of the frozen yogurt, juice concentrate and milk in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth. Pour into 3 glasses.2. Repeat with remaining yogurt, juice concentrate and milk.FOOD for THOUGHT The coolness of this dessert and the combination of juice and yogurt may be helpful during times when foods taste metallic or you're having difficulty swallowing."This was so refreshing and went down easily when I had problems swallowing other foods. For variety, I used grape juice concentrate instead of orange juice concentrate." -CAROL N.NUTRITION FACTS: High in potassium, calcium, vitamin C and folic acid low fiber1 Serving: Calories 350 (Calories from Fat 25) Fat 3g (Saturated 2g) Cholesterol 10mg Sodium 170mg Potassium 890mg Carbohydrate 69g (Dietary Fiber 1g) Protein 14g % DAILY VALUE: Vitamin A 8% Vitamin C 100% Calcium 46% Iron 2% Folic Acid 24% Magnesium 14% DIET EXCHANGES: 3 Fruit, 2 Skim MilkHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FROSTY ORANGE SMOOTHIE RECIPE

Steps:

• In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately.

FROSTY ORANGE SMOOTHIE RECIPE

Steps:

• In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately. Yield: 4-5 servings.

FROSTY ORANGE CREME LAYERED DESSERT

Steps:

• step 1
• LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
• step 2
• 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.
• step 3
• FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

ORANGE FROSTY

Steps:

• Place all ingredients in blender and blend on high until ice cubes are completely crushed.