Orange Sherbet Pie Recipes
FROSTY FREEZER PIE
"This pretty pie can be whipped up in no time. But it tastes so sweet and creamy people will think you fussed," assures Sue Blow of Lititz, Pennsylvania. "My family likes it best when it's made with orange sherbet. It's especially refreshing on a warm summer day."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in sherbet. Fold in whipped topping. , Pour into crust. Freeze until firm. Remove from the freezer 10 minutes before serving. May be frozen for up to 3 months.
Nutrition Facts : Calories 310 calories, Fat 15g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE SHERBET PIE
This is good with a graham cracker crust and graham crackers crumbled on top, instead of the Oreo's, too.
Provided by Cathy Gillespie
Categories Pies
Number Of Ingredients 4
Steps:
- 1. In a bowl add softened sherbet; stir until it's not lumpy. Add 1/2 the Cool Whip; stir until well mixed. Pour the mixture into pie crust.
- 2. Spread cookie crumbs over the top of the pie, using the back of a spoon to push the cookie pieces into the sherbet and smooth it out. Refrigerate overnight.
- 3. When ready to serve; set out on the counter a few minutes prior.
CREAMY ORANGE ICE CREAM PIE
Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
- Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
- Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
- While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Nutrition Facts : Calories 540, Carbohydrate 81 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 52 g, TransFat 3 g
ORANGE SHERBET CHOCOLATE CHIP PIE
Who doesn't love the flavors of orange and chocolate? Add this colorful combination to a Ready Crust Chocolate Pie Crust for a surprising holiday treat.
Provided by looneytunesfan
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together sherbet and 3/4 cup of the chocolate chips.
- Fold in 2 cups non-dairy whipped topping; spread into crust and freeze 2 hours.
- Prior to serving, sprinkle remaining chocolate chips and garnish with reserved whipped topping.
Nutrition Facts : Calories 433.8, Fat 24.7, SaturatedFat 14.1, Cholesterol 0.2, Sodium 179.1, Carbohydrate 55.5, Fiber 4.1, Sugar 42.5, Protein 3.4
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- In a food processor pulse the NILLA Wafers until crumbs form *note, do not process to a powder. Add the crumbs to a bowl and add in the sugar mixing just until combined. Pour in the butter and mix with a fork coating all of the crumbs evenly.
- Pour the crumbs into the springform pan and using the bottom of a flat-bottomed glass (or a measuring cup) press the crumbs on the bottom and up the sides of the pan. *See note 2 as it’s important! Pop this into the freezer while you make the filling.
- In either, a standing mixer fitted with the paddle or in a large bowl (using electric beaters), add the cream cheese and beat until creamy. Add in the fluff and beat until combined. Fold in the whipped topping just to incorporate. Last, add in orange sherbet and extract. Fold in until smooth and creamy. If there are lumps (meaning your sherbet isn’t softened enough, you can use the mixture to just mix gently. You don’t want deflate the whipped topping.
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