Publisher Photo
Publisher Photo
For a light and refreshing ending to a meal, Peggy Detjen of Lakeville, Minnesota fills a cookie crumb crust with a combination of orange gelatin and ice cream. "You can use other flavors of gelatin," she shares. "I top slices with a dollop of whipped cream."
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/3 cup butter or margarine, melted
  • 1 package (6 ounces) orange or lime gelatin
  • 2 cups boiling water
  • 1 quart vanilla ice cream, softened

Directions

In a bowl, combine cookie crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. dish. In a bowl, dissolve gelatin in water; cover and refrigerate for 10 minutes. Stir in ice cream until smooth. Pour over the crust. Sprinkle with reserved crumb mixture. Chill until firm. Yield: 12-15 servings.
Originally published as Orange Cream Dessert in Quick Cooking December 2000, p9

Nutritional Facts

1 piece: 244 calories, 12g fat (6g saturated fat), 26mg cholesterol, 196mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/3 cup butter or margarine, melted
  • 1 package (6 ounces) orange or lime gelatin
  • 2 cups boiling water
  • 1 quart vanilla ice cream, softened
  1. In a bowl, combine cookie crumbs and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. dish. In a bowl, dissolve gelatin in water; cover and refrigerate for 10 minutes. Stir in ice cream until smooth. Pour over the crust. Sprinkle with reserved crumb mixture. Chill until firm. Yield: 12-15 servings.
Originally published as Orange Cream Dessert in Quick Cooking December 2000, p9

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