ogether butter, granulated sugar and orange zest until pale and fluffy
Place all ingredients into a blender (in the order listed) and blend until smooth.
Tip: Other varieties of oranges will not mix well in the blender and will cause the shake to become stringy and undrinkable. If you want to substitute orange juice for the mandarin oranges, you can do so, but keep in mind that the recipe won't contain the needed fiber.
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.
Cream together softened butter and confectioner's sugar.
Add can of condensed milk and orange extract, and mix until well combined.
Add in food coloring to achieve the color of Orange Creamsicles.
Let chill in freezer for 2 hours or until hardened, roll into balls return to freezer and allow to harden again.
Dip in melted almond bark.
Combine vodka and orange juice in a glass filled with ice.
Top with soda and garnish with orange and cherry.
br>Once cool mix the creamsicle layer by stirring the gelatin
Add ice cream, pineapple juice, and wine to blender.
Blend until smooth and serve in champagne flutes.
Top flutes with a slice of orange or pineapple.
Combine strawberries, orange juice concentrate, and orange liqueur in an 8 to
o 5 minutes. Add the orange zest, orange juice, vanilla, powdered sugar
edium saucepan, stir together the orange juice and soda. Bring to
he 1 2/3 tablespoons orange juice concentrate, water, milk, canola
Mix and bake the orange cake mix in a 9x13 pan according to directins.
While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer.
Mix the box of orange Jello with the boiling water. Pour over cake when Jello is dissolved.
Refrigerate the cake while you prepare the topping.
Mix the instant pudding and milk until pudding thickens.
Fold in the Cool Whip.
When the cake has cooled, spread the Cool Whip/pudding frosting on the cake.
Refigerate cake until ready to serve.
ixture. Add the granulated sugar, orange juice, oil and vanilla extract
In blender, in batches if necessary, process orange sherbet, orange juice and sugar until smooth.
Divide among tall glasses.
Top each with 1 scoop vanilla ice cream; garnish with orange slices, if desired.
Bake the cake as directed at 350\u00b0 for 30 to 35 minutes.
Cool cake well.
Poke holes in cake with fork (large tines).
Mix together the boiling water, cold water and orange jello; pour over cake slowly so that liquid goes into fork holes (use small spoon). Mix the pudding, milk and Cool Whip together; add flavorings. Spread this mixture over cake.
In large bowl, with electric mixer on medium speed, blend yogurt and orange juice concentrate.
Spread into prepared crust. Freeze until firm.
Before serving, garnish.
Makes 8 servings.
nd set aside.
Stir orange extract and a few drops
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.
In a medium bowl; whisk everything together until the sugar dissolves.
Turn the ice cream machine on and pour mixture into the freezer bowl.
Let mix until thickened, about 25 to 30 minutes.
Place mixture in a freezer container and freeze until firm enough to scoop.
Garnish with orange slices. (optional).
Cream Butter and Cream Cheese together in small bowl. Mix in 1/2 package of orange jello and optional orange zest. Roll into a ball using plastic wrap and refrigerate until cold. Can roll in Crushed cookies and more zest if you want.