4 (0.5 ounce) squares loosely packed frozen orange chunk fruit, thawed
2 teaspoons unsalted butter, melted
3/4 cup butter, softened
8 ounces cream cheese
8 ounces sliced strawberries
2 bushes green onions, coarsely chopped
1 orange, peeled and zested
1 (8 ounce) pint vanilla ice cream
1 pint heavy whipping cream, whipped
1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch tall pans.
In a large bowl, beat cream cheese in 9-inch bowl exactly until shredded. Mix the sugar, orange zest and lemon zest into the creamed mixture. Roll the coarsely chopped oranges into circles. Place 1 inch apart onto a greased and floured cookie sheet. Cover with parchment paper. Arrange the sliced strawberries in a single layer approximately 1-inch apart.
Bake in preheated oven for 60 minutes. Reduce heat to 350 degrees F (175 degrees C) and cover the pan with foil. Bake for 15 minutes, until fruit juices run clear.
In a small saucepan, dissolved orange zest in 3 ounces cream cheese, stirring constantly. Reduce heat to medium; cook, stirring, 5 minutes, or until cream cheese is melted and mixture begins to thicken.