Triple Orange Dessert Soup Recipes

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FROSTED TRIPLE ORANGE SQUARES



Frosted Triple Orange Squares image

Delicious, very orangey tasting, tastes light and refreshing in the summer. Always a hit at all occasions!!!

Provided by Mickee

Categories     Dessert

Time 2h

Yield 15 serving(s)

Number Of Ingredients 8

2 cups boiling water
1 (6 ounce) box orange Jell-O
6 ounces frozen orange juice
1 (20 ounce) can crushed pineapple
1 (11 ounce) can mandarin oranges, drained
1 cup whipping cream
1 (3 ounce) box instant lemon pudding
1 cup milk

Steps:

  • Dissolve jello in boiling water.
  • Stir in frozen OJ, mix until thawed.
  • Stir in undrained pineapple.
  • Chill in bowl until partially set, approximately 1- 1 1/2 hours.
  • Gently fold in drained oranges, and pour into 13 X 9 pan.
  • Chill until firm.
  • Beat whipping cream until soft peaks form.
  • Set aside.
  • Beat pudding and milk until smooth, gently fold in whipping cream.
  • Frost top of jello with whipped cream and pudding mixture.
  • Chill until firm.

Nutrition Facts : Calories 182.9, Fat 6.6, SaturatedFat 4, Cholesterol 24, Sodium 144.8, Carbohydrate 30.2, Fiber 0.8, Sugar 22, Protein 2.4

HOT ORANGE DESSERT SOUP



Hot Orange Dessert Soup image

In China this soothing, hot dessert soup is served in small bowls and garnished with assorted fruits, such as cheeries ant hin slices of papaya. It's usually made with tapioca flour, however I used cornstarch because of its availability.

Provided by morgainegeiser

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups orange juice
1/4 cup sugar
2 tablespoons cornstarch
2 large oranges, peeled and sectioned, each section cut into pieces
1/4 teaspoon orange extract
1/16 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine orange juice, sugar, and cornstarch. Mis well, stirring until cornstarch is completely dissolved.
  • Bring mixture to a boil over medium heat, stirring constantly. Continue to cook and stir, 1 to 2 minutes. Remove from heat and add orange pieces and extracts. Mix well, spoon into small bowls and serve right away.

Nutrition Facts : Calories 163.6, Fat 0.4, Sodium 1.6, Carbohydrate 39.9, Fiber 2.5, Sugar 31.6, Protein 1.7

TRIPLE ORANGE LAYER TRIFLE



Triple Orange Layer Trifle image

Make and share this Triple Orange Layer Trifle recipe from Food.com.

Provided by bugsbunnyfan

Categories     Dessert

Time 18m

Yield 12 serving(s)

Number Of Ingredients 5

1 angel food cake
2 (11 ounce) cans mandarin oranges
2 (3 ounce) packages orange gelatin
1 quart Orange sherbet, softened
12 ounces whipped topping

Steps:

  • Cut the cake into bite sized pieces.
  • Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite sized pieces.
  • Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved.
  • Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping.
  • Layer cake pieces, orange pieces and sherbet mixture one half at a time in a glass serving dish.
  • Chill, covered, for 6 to 8 hours. Top with reserved orange slices.

Nutrition Facts : Calories 357.3, Fat 8, SaturatedFat 4.8, Cholesterol 22.8, Sodium 381.6, Carbohydrate 67.7, Fiber 2.7, Sugar 47.2, Protein 6.1

TRIPLE ORANGE CAKE



Triple Orange Cake image

The original recipe calls for lemon cake mix, lemon jello and lemon juice ... but I just made it with orange and my family loved it. Great orange colour too!

Provided by Lennie

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1 (3 ounce) package orange Jell-O
1 (18 1/4 ounce) package orange cake mix
2/3 cup canola oil
3/4 cup water
4 large eggs
1/3 cup orange juice
1 1/2 cups icing sugar

Steps:

  • Preheat oven to 350°F.
  • Grease a 9 x 13 cake pan; set aside.
  • Place all ingredients except juice and icing sugar in a large bowl.
  • Beat thoroughly with an electric mixer at medium speed.
  • Pour into pan.
  • Bake 35- 45 minutes or until top springs back when lightly touched in center.
  • Leave cake in pan and pierce entire surface with fork.
  • In a small bowl, blend juice and icing sugar thoroughly.
  • Spoon evenly over cake.

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