Frosty Orange Cream Cheese Cups Recipe

Frosty Orange Cream Cheese Cups Recipe
Frosty Orange Cream Cheese Cups Recipe photo by Taste of Home
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Frosty Orange Cream Cheese Cups Recipe

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These bite-sized frozen treats will cool you down during the dog days of summer. .—Roxanne Chan, Albany, California
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 1-1/4 cups crushed gingersnap cookies (about 25 cookies)
  • 5 tablespoons butter, melted
  • 4 ounces cream cheese, softened
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons plus 1/2 cup heavy whipping cream, divided
  • 1/2 cup orange marmalade
  • 4 ounces white baking chocolate, chopped
  • 1/3 cup salted pistachios, chopped

Directions

In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes.
In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set.
In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen. Yield: 2 dozen.
Originally published as Frosty Orange Cream Cheese Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 serving: 142 calories, 9g fat (5g saturated fat), 18mg cholesterol, 87mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 1-1/4 cups crushed gingersnap cookies (about 25 cookies)
  • 5 tablespoons butter, melted
  • 4 ounces cream cheese, softened
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons plus 1/2 cup heavy whipping cream, divided
  • 1/2 cup orange marmalade
  • 4 ounces white baking chocolate, chopped
  • 1/3 cup salted pistachios, chopped
  1. In a small bowl, mix cookie crumbs and butter; press onto bottoms and up sides of ungreased mini-muffin cups. Freeze 20 minutes.
  2. In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons cream until smooth. Stir in marmalade; drop by scant tablespoonfuls into cups. Freeze 2 hours or until set.
  3. In a double boiler or metal bowl over hot water, melt white chocolate with remaining cream; stir until smooth. Cool slightly. Spoon or drizzle over cups. Sprinkle with pistachios. Freeze, covered, overnight or until firm. Serve frozen. Yield: 2 dozen.
Originally published as Frosty Orange Cream Cheese Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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