It was my 5 year anniversary last Thursday (love you James!!) and I made us a special dinner. It was unbearably hot that day that I tried to pick recipes that used as little of the stove/oven as possible. For an appetizer we made melon and prosciutto skewers, for the entree we had shrimp scampi and for dessert we had this. I'll share the other 2 recipes soon. This was refreshing on such a hot day. Unfortunately I couldn't find just plain orange sorbet at the store, so ended up buying rainbow sorbet - that's why mine is multi-coloured. Oh well, it probably tasted better that way. Here's the recipe:
What You Need
2 cups orange sorbet or sherbet, softened
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can (300 mL) sweetened condensed milk
1/2 cup Orange juice
3 cups thawed Cool Whip Whipped Topping
Make It
LINE 9x5-inch loaf pan with foil. Spread sorbet onto bottom of prepared pan to form even layer. Freeze 10 min.
MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and orange juice, beating until blended. Gently stir in Cool Whip. Spread over sorbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Recipe from Kraft Canada Pin It
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