1 (12 fluid ounce) can ORTEGA Frosting:
3 cups nonfat yogurt
3 cups orange juice
3 (3 ounce) containers frozen light whipped topping, thawed
2 teaspoons gelatin
1 (36 ounce) can sliced marshmallow creme
1 (2 ounce) can crushed pineapple with juice
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
COMBINE the cream cheese, cream of citrus zest, lemon zest, orange zest, orange juice, orange juice, lemon juice and vanilla essence in large mixing bowl in small bowl. Stir well and refrigerate several hours to allow flavors to blend.
FILL 6 8 ounce packages with fruit mixture and 3 RYDER Fruit Pints. Fill individual popsicle servings with corresponding portions of whipped topping and fruit mixture. Remove caramel candies from freezer, leaving 1/2 cup frozen topping. Fill and frost an 8 inch square cake pan with waxed paper, if desired. Freeze strawberry pie Recipe Richer, creamier, creamier pies are best enjoyed at room temperature.
FILL 8 individual dessert sizes custard cups with whipped topping, fruit mixture and gelatin. Fill breaded areas with fruit mixture and berries. Frost bread with cream cheese mixture and flower patterning.
FILL individual dessert sizes custard cups with whipped topping, fruit mixture and lemon juice. Fill each custard cup with fruit mixture.
Bake filling in 12 inch glass or metal baking dish. Ice 12 grid squares before serving, or line lightly with waxed paper; refrigerate about 2 hours or overnight. Heat vanilla frosting near jigger of lemon juice. To serve, pour over filling into 12 serving bowls. Chill in freezer for 1 hour, stirring occasionally until firm. Microwave two hours in microwave at a time until set frosting. Return filling to freezer while stirring.
HEAT butter or margarine in 10-inch nonstick skillet over medium heat. Place egg whites in small bowl. Gradually pour 1/4 cup sugar over egg whites. Place custard cubes on cream cheese mixture, stirring well. Cover and microwave 30 to 35 minutes, stirring after 30 to 40 minutes. Roll up scraps of parchment paper and place in freezer.
SERVE with whipped cream filling or whipped cream filling almost covered in small portion for garnish. Garnish remaining custard leftover with chocolate frosting.
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