Dessert

[Guest guest]

Orange Dessert with Caramel Sauce

Crust

1 1/4 c. graham cracker crumbs

2 Tbl. sugar

1/4 c. butter, melted

 

Filling

1 (8 oz.) pkg. cream cheese, softened

1 (3.4 oz.) pkg. instant vanilla pudding and pie filling mix

1 (6 oz.) can frozen orange juice concentrate, thawed

1 1/2 c. frozen whipped topping, thawed

3 md. seedless oranges, peeled, coarsely chopped

 

Garnish

1/2 c. carmel ice cream topping

5 thin orange slices

 

1. In bowl, combine all crust ingredients; mix well. Press mixture evenly

in bottom of ungreased 9-in. sq. pan. Set aside.

2. Beat cream cheese in bowl until smooth. Add pudding mix; mix well. Add

orange juice concentrate; blend well. Gently fold in whipped topping and

chopped oranges. Spread over crust in pan. Cover; refrigerate at least 2

hours or until firm.

3. To serve, cut into squares. Spoon about 1 Tbl. caramel topping on each

individual dessert plate. Place dessert on carmel topping. Cur orange

slices in half; twist each half to form orange twist. Garnish each serving

with orange twist. 9 servings

 

Karla B.