• Cooking Time: 0
  • Servings: 12 servings
  • Preparation Time: 15 min. + freezing


Many years ago when I was in grade school, I could not wait for break time

to buy an orange creme (pop-up) ice cream. I think it was about 5 cents, but this was in the 50's. This recipe reminded me of that favorite ice cream!This is from my new summer Kraft Food & Family magazine.


  • 2 cups orange sherbet or sorbet, softened
  • 1 pkg. (8ox.) Philadelphia cream cheese, softened
  • 1 can (14oz.) sweetened condensed milk
  • 1/2cup orange juice
  • 1 tub (8oz.) Cool Whip whipped topping, thawed


  • LINE 9x5 inch loaf pan with foil.
  • Spread sherbert onto bottom of prepared pan to form even layer.
  • Freeze 10 min.
  • Meanwhile, beat cream cheese in lg. bowl with mixer until creamy.
  • Gradually add condensed milk and juice, beating until blended.
  • Gently stir in Cool Whip.
  • Pour over Sherbert in pan.
  • FREEZE 3 hrs.
  • To unmold, invert pan onto plate; remove foil.

Categories: Frozen  Ice Cream 

Author Credit: Kraft Foods

© 2006-2017 BakeSpace, Inc. All Rights Reserved