Categorized | Recipes

Posted on 20 August 2010 by KWBG


2/3 c. Frozen Orange juice concentrate, thawed
1/2 c. granulated sugar
10-12 ice cubes
1 c. milk
1 c. water
1 tsp. vanilla extract

Using in a blender process orange juice concentrate, sugar, ice cubes, milk, water and vanilla extract until smooth.



3 tablespoons butter
2 tablespoons orange marmalade
1 1/4 cup graham cracker crumbs
1/2 teaspoon cinnamon


3 cups orange sherbet
3 cups frozen vanilla yogurt
1 cup Cool Whip

Preheat oven to 350°F.

Allow sherbet and frozen yogurt to sit at room temperature until slightly softened. In a microwavable bowl, melt butter with orange marmalade. Stir in cinnamon and graham cracker crumbs. Mix well. Spray a 9″ pie pan with non-stick spray. Press crumbs evenly into pan along bottom and up sides. Bake at 350°F for 8-10 minutes, remove from oven and cool. Fold together softened sherbet, yogurt and Cool Whip. Spoon mixture into baked and cooled pie crust. Freeze 2 hours or until firm. Remove pie 10-15 minutes before serving. Serve topped with whipped cream or Cool Whip and shaved orange peel curls if desired. For a tropical flair, sprinkle with flaked coconut.

David’s Ambrosia – bdm

Mix until creamy:

1 carton thawed whipped topping

1 jar Kraft pimento cheese


1 can mandarin oranges

1 can pineapple tidbits

Mix fruit into cream mixture along with 1 cup baby marshmallows.

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