Orange Dreamsicle Lush

Everyone's favorite childhood ice cream treat becomes a sophisticated potluck dessert in this refreshing and creamy lush. Betty Crocker™ sugar cookie mix makes a perfect cookie crust, which gets topped with layers of creamy vanilla pudding, orange Jell-O® gelatin and Cool Whip whipped topping, then garnished with mandarin oranges for added flair. It’s guaranteed to be the favorite dessert at any potluck.

Prep: 40 min | Yield: 18 servings

Ingredients

Cookie Base

1 (17.5 ounce) pouch Betty Crocker™ Sugar Cookie Mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted

Filling

2 (3 ounce) boxes Jell-O® orange-flavored gelatin
1/3 cup boiling water
2 (3.4 ounce) boxes Jell-O® vanilla-flavor instant pudding & pie filling mix
2 1/2 cups cold milk
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip frozen whipped topping, thawed

Decoration

1/2 cup canned mandarin orange segments, drained

Instructions

Heat oven to 375 degrees F.
Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl.
Stir in melted butter until well blended.
In an ungreased 13 x 9 inch (3 quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
In a small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved.
In a medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick.
Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
In a large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently.
Beat in 2 cups of the whipped topping. Spread over cookie crust.
Pour pudding mixture over cream cheese layer; spread evenly over top.
Drop remaining whipped topping by spoonsful over pudding layer; carefully spread until even.
Refrigerate for 5 hours.
When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows.
Cover and refrigerate any remaining pieces.

Notes

Using a glass baking dish makes a pretty presentation with this dessert; a metal 13 x 9 inch pan will also work.

To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.

Be sure to dollop mixtures on top of layers—it's easier to spread than spooning mixture in center and spreading.

Be sure to drain mandarin orange segments well before placing on top of whipped topping.

Mandarin oranges can be juicy, so be sure to drain well before garnishing.

Nutrition

Per serving: 410 Calories, 19g Total Fat, 4g Protein, 55g Total Carbohydrate, 41g Sugars

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens