Creamy Orange Gelatin 

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 12 servings

Ingredients

• 4 packages (3 ounces each) orange gelatin
• 4 cups boiling water
• 1 quart vanilla ice cream, softened
• 1-1/2 cups orange juice
• 2 cans (11 ounces each) mandarin oranges, drained

Directions

1. In a large bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set.
2. Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. Yield: 12 servings.

Creamy Orange Flans

TOTAL TIME: Prep: 35 min. Bake: 30 min. + chilling

MAKES: 6 servings

Ingredients

• 3/4 cup sugar
• 1/4 cup orange juice
• CUSTARD:
• 3-1/2 cups milk
• 6 eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon grated orange peel
• 1 teaspoon orange extract

Directions

1. In a small skillet, combine sugar and orange juice; cook over medium-low heat for 10-15 minutes or until mixture is golden brown, stirring occasionally. Quickly pour into six ungreased 6-ounce ramekins or custard cups, tilting to coat bottom of dish. Let stand for 10 minutes.
2. For custard, in a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a small bowl, whisk the eggs, sugar and salt. Stir half of the warm milk into egg mixture; return all to pan and mix well. Stir in orange peel and extract. Slowly pour into prepared ramekins.
3. Place ramekins in a baking pan. Fill pan with boiling water to a depth of 3/4 in. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 1 hour. Cover and refrigerate for at least 3 hours.
4. Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish. Serve immediately. Yield: 6 servings.

Creamy Peanut Butter Pie

TOTAL TIME: Prep: 15 min. + chilling

MAKES: 6-8 servings

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 2/3 cup creamy peanut butter
• 2/3 cup whipped topping
• 14 peanut butter cups,divided
• 1 chocolate crumb crust (9 inches)

Directions

1. In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
2. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving. Yield:6-8 servings.