Let’s face it, creamsicles are amazing regardless of the weather. To celebrate creamsicle day, the Y will be providing multiple ways to indulge in this classic creamy treat.
- 1 can (13.5 oz) refrigerated coconut milk (Native Forest)
- 6 medium sized oranges, peeled
- 2 Tablespoons orange zest, (from 1-2 oranges)
- 1 Tablespoon vanilla extract
- water, orange, or apple juice as needed if it’s too thick
- Combine all the ingredients for the smoothie in a blender.
- Blend, starting on low and working your way up to high speed, until the mixture is completely smooth.
- Serve immediately, or refrigerate up to 3 days in a sealed container.
- 1 (18 ounce) box orange cake mix
- 3 eggs
- 1⁄3cup oil
- 1 1⁄3cups water
- 1 (6 ounce) box orange Jell-O
- 1 1⁄2cups hot water
- 1 cup cold water
- 8ounces cream cheese, softened
- 1(3 1/2 ounce) box vanilla instant pudding mix
- 1(3 1/2 ounce) box orange Jell-O
- 1cup milk
- 1teaspoon vanilla extract
- 8ounces Cool Whip, thawed
- Bake cake as needed in 9×13-inch pan.
- When baked and cooled, poke holes all over cake with meat fork.
- Mix large box of Jello with the waters and just let it start to set up.
- Slowly pour over the cooled cake and allow to run into holes all over cake.
- Chill cake until Jello is set.
- In large bowl, cream the cheese until creamy.
- Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
- Fold in Cool Whip.
- Spread on cake and chill until served.
- 1(3 1/4 ounce) package tapioca pudding
- 1(3 1/2 ounce) package instant vanilla pudding
- 1(3 ounce) package orange Jell-O
- 2 1⁄4cups water
- 1 (8 ounce) container Cool Whip
- 2 (10 ounce) cans mandarin oranges, drained
- Combine pudding mixes, Jello and water, stirring well.
- Cook over medium heat while stirring constantly until mixture comes to a boil.
- Cool to room temperature.
- Stir in Cool Whip and oranges.
- Chill well.
- NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
- It is not a mistake.