 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
|
This recipe may tempt you to skip supper and go straight to dessert! It was passed from my grandmother to my mom and is now a favorite of mine...as well as my husband'she can't get enough of it! I often double the recipe, since it never lasts long. Ingredients:
crust: |
3/4 cup graham cracker crumbs |
1/4 cup lightly packed brown sugar |
1/4 cup butter, melted |
filling: |
3/4 cup cold milk |
1 pint vanilla ice cream, softened |
2 teaspoons grated orange peel |
1 package (3.4 ounces) instant vanilla pudding mix |
glaze: |
4 teaspoons cornstarch |
1/4 cup sugar |
1/2 cup orange juice |
2 tablespoons lemon juice |
1 can (11 ounces) mandarin oranges, juice drained and reserved |
Directions:
1. Combine crust ingredients and press into an 8-in. square pan. Chill. For filling, combine milk, ice cream and orange peel in a bowl. Add pudding mix, beating slowly with rotary beater or at lowest speed of a mixer until well blended. Pour over crust. Chill until set, about 1 hour. Meanwhile, for glaze, combine cornstarch, sugar, orange juice, lemon juice and reserved mandarin orange juice in a saucepan. Bring to a boil. Reduce heat and cook, stirring constantly, until mixture thickens, about 2 minutes. Remove from the heat and cool. Arrange oranges on top of filling. Spoon glaze over top. Chill until set. Yield: 9 servings.
|
|