Creamy Frozen Orange Squares
You can never have too many side dish recipes, so give Creamy Frozen Orange Squares a try. One portion of this dish contains approximately 5g of protein, 25g of fat, and a total of 397 calories. This recipe serves 12 and costs $1.57 per serving. 634 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. A mixture of whipping cream, vanillan ice cream, orange peel, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BettyCrocker.com. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Users who liked this recipe also liked Frozen Creamy Orange Pop, Frozen Blueberry Squares, and Frozen Grasshopper Squares.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 240 minutes
Ingredients:
2/3 cup coarsely chopped blanched almonds
5 tablespoons butter
5 cups orange sherbet (from 3 pints), softened
Orange peel curls, if desired
5 cups vanilla ice cream (from 1/2 gallon), softened
60 vanilla wafer cookies, finely crushed (2 cups)
1/2 pint (1 cup) whipping cream, whipped
Equipment:
frying pan
bowl
Cooking instruction summary:
1 In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping. 2 Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes. 3 In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours. 4 To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.
Step by step:
1. In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
2. Add butter to remaining almonds in skillet; stir until butter is melted.
3. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
4. In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
5. To serve, cut dessert into squares; place on individual dessert plates.
6. Garnish each with whipped cream, reserved toasted almonds and orange curl.
Nutrition Information:
covered percent of daily need
