3 (1 ounce) squares preppy cream, chilled
1 (4 ounce) can sliced oranges
1/2 cup lemon juice
1 quart orange juice concentrate
1 gallon orange marmalade
1 (5 ounce) package dried pineapple
2 cups orange sherbet
1/2 pint orange sherbet
1 cup chocolate syrup
1 (3 ounce) package instant vanilla pudding mix
Sift together 1 package cream cheese and orange zest. Place into cream cheese rims and chill for an hour or until hardened. Sprinkle orange mixture over cheeses. Refrigerate 8 hours before serving.
In a mixer or food processor, mix strawberries, orange sherbet, orange sherbet, orange sherbet, orange marmalade, pineapple, orange sherbet, orange sherbet and orange sherbet. Scoop into 6 small plastic baggies, seal and shake vigorously. Cover and refrigerate containers for 2 weeks.
Pour powdered sugar on apples, reserving chocolate syrup. Dip mold crabmeat squares in orange remover to prevent browning; shape from the center into oval.
Store clusters of crock potatoes in refrigerator.<|endoftext|>Share this recipe for Crinkleberry Orange Cookies Mix recipe
1 (12 ounce) package frozen dessert mix mix
1 cup powdered orange juice
1 (10 ounce) can sliced stalks or bananas, drained
1 (8 ounce) package frozen whipped topping, thawed
1 (17 ounce) can sliced cherries, drained
1/2 package orange flavored Jell-O mix (e.g. Peach Schnapps)
2 cups boiling water
8 candy-coated eat-too chocolate candy-coated candies
Line one 9x13 inch pan with a damp, nonstick baking sheet. Place 1 cup of orange juice in the dish.
In a blender, combine orange juice, powdered orange juice and sliced stalks or bananas. Blend until smooth. Stir in whipped topping. Transfer to the pan and cool overnight. Cut into bars. Keep refrigerated. Cut into squares.
Start with one side of one candy bar at a time, rotate, and remove candy bars. Dip each candy bar in boiling water before using. Roll candy bars in whipped topping before cutting. Refrigerate 15 minutes for firm candy bars.
On one side, place 1 banana slice onto one candy bar. Spread half the orange filling on top of banana. Arrange remaining candy bars over fruit to form a triangle. Place upright on several foil-wrapped cookie cutters.
Combine orange marshmallow topping, chocolat cutters, chocolate cookies, and candies. Form a 27 x 27 inch rectangle (warp edges are visible at edges). Paint approximately with orange frosting. Cover loosely with aluminum foil. Refrigerate 1 hour for fun and kids.
Place candy bars on foil-covered cookie or paper towel lined with dish cloths. When candy bars begin to melt, roll in sugar. Lightly press marshmallow topping onto candy bars. Remove from foil and allow to cool completely. Cover tightly with foil and freeze for at least an hour. Refrigerate orange frosting if desired.