Orange Dreamsicle Dessert

We had friends over for Sunday dinner and had Cafe Rio night... recipe for that in another BLB post... super yummy! For dessert I tried a recipe that I found in a free Kraft magazine that I get sent to my home quarterly (I think it's quarterly). They have coupons and also some great recipes! This is straight from my recent issue... you can go sign-up for a free magazine online! I highly suggest it... they are great! This recipe tastes like the Real McCoy (is that how they spell it???).... it's so wonderfully cool, creamy, and DE-LISH-US! I will make this probably at least once more this summer... it was a hit! Most everyone had dessert SECONDS... you know it's good then!

Again like with my Watermelon Sherbert Slushy... not the greatest picture considering I have my camera back... I was nervous and embarrassed because my husbands friends were there and I had to snap a picture before they ate it all... and I knew they would tease me ... it was like I was fighting with myself taking the picture.... ugh the stress of being a closet-foodblogger.... ugh! I need to come to grips with it HEY WORLD ... I'M A FOODIE!!!!! HATE ME OR LOVE ME... I'M A FOODIE!! lol... I don't think I've been this worried about what someone thought of me since like... fifth grade! Ugh the trauma of being young!

Orange Dreamsicle Dessert

2 C Orange Sherbert, softened

1 8oz block of cream cheese, softened

1 14oz can of sweetened condensed milk

1 tsp vanilla

1/2 C orange juice

1 8oz tub of Cool Whip, thawed

Line a loaf pan (9x5) with foil. You will want to make sure you have enough foil to hang over the edges at least a good 6-8 inches AFTER you have pressed it down to line the inside. Otherwise you may have some run-off which will cause your dessert to stick to the loaf pan when frozen... disaster! Once your sherbert is softened spread it on the bottom of loaf pan. Next using an electric hand mixer, blend the cream cheese well, until smooth (2-3 minutes). Add milk, vanilla, and orange juice. Mix well. Fold in cool whip until well blended. Pour cream mixture on top of sherbert. Fold up extra foil to cover. Freeze for at least 3 hours before serving. When ready to serve turn out onto a plate inverted... wa-la! Enjoy.