Orange Creamsicle Dessert
                      adapted for vegan diets from a Kraft Foods article

Orange Creamsicle Dessert

Ingredients

2 cups of soft orange sherbet or orange sorbet
8 ounces of Tofutti "Better than Cream Cheese"
1/2 cup of orange juice
1/4 cup plain, unsweetened almond milk
8 ounces of non-dairy whipped topping (Cool Whip, etc.)

How we make it

Be sure to allow the sherbet to get fairly soft before using it.

Line a 9x5 baking pan with foil and spread the softened sherbet evenly across the bottom. Place it in the freezer until the remaining steps are complete.

Add the Tofutti to a medium sized mixing bowl and beat with an electric mixer until soft and creamy.

Slowly add in the almond milk, then the orange juice while you continue to mix on low speed (you don't want to wear it).

After it is mixed well, add in the non-dairy whip and mix until thoroughly combined.

Remove the sherbet from the freezer. Fold in the cream mix on top of the sherbet, cover with foil and return it to the freezer.

Mixture should remain in the freezer for three or four hours before removing it to serve. The ideal is overnight.

After removing it from the freezer, invert the baking pan on a large plate or cutting board. Carefully remove the foil and cut into 1/2 to 3/4 inch thick slices to serve.

You can cover the remaining dessert with foil again and place the pan over the top, invert it once more, cover and return to the freezer for another time.

This is a decadent delight and tastes like a richer, smoother version of the classic creamsicle! Yum!

Slice to allow for about 12 servings:

Per serving: Calories 270, total fat 13g, saturated fat 9g, cholesterol 35mg, sodium 120mg, carbs 35g, dietary fiber 0g, sugars 31g, Protein 4g