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SUMMER ORANGE CREAM DESSERT A Bright Citrus Delight
#catherinesplates #dessert #recipe #summerfood
https://catherinesplates.com/orange-cream-dessert/
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0:00
Let's make a summer orange cream
0:03
dessert. This is an easy three layer
0:07
recipe
0:08
with summer right here now.
0:12
We have the 100 degrees to prove it. And
0:15
we also have a sporting event happening
0:17
this whole summer, which is the World
0:19
Cup. Bring this one out while you're
0:22
enjoying some soccer. First layer is the
0:26
bottom one and we're going to make a
0:27
cookie crust. We're going to be using
0:29
shortbread cookies and what we're going
0:31
to do is break these down until they're
0:32
a nice crumb. And you want about two
0:35
cups for this recipe.
0:37
So I got two bags, you know, to make
0:39
sure we had enough cuz believe me,
0:40
Thomas and I will eat shortbread cookies
0:42
that are left over.
0:45
We have to quality check these cookies.
0:48
>> Yes, we do.
0:48
>> Hey, give me a piece.
0:50
>> [laughter]
0:51
>> Mhm.
0:54
They're good.
0:55
>> Yep.
0:56
>> What are you doing?
0:56
>> Mhm.
1:01
All right. We're going to do this
1:02
package which was 11 oz and then we'll
1:05
see if we need more.
1:07
I'm just going to pulse it.
1:13
Make sure you measure out
1:15
two cups.
1:17
That's one.
1:20
That 11 oz makes the two cups of the
1:23
crumbs.
1:25
We're going to take a zester and an
1:27
orange and we're going to zest into the
1:29
bowl with the cookie crumbs.
1:32
About 1 tsp in there. We're going to
1:34
flavor up that layer.
1:38
That'll give a nice freshness to that
1:40
crust. Now, I took one stick of butter,
1:43
which is half a cup and I melted it and
1:46
we're going to pour that into the crumbs
1:47
and then we'll blend that all together
1:49
until the crumbs are nice and wet from
1:51
the butter.
1:54
That orange smells delicious. Use a fork
1:58
cuz that'll really help press that
2:00
butter into the crumb.
2:03
Let's put that in our pan. This recipe
2:05
calls for a 9 by 13 or you can use a
2:08
springform pan, which is what I'm going
2:11
to use because I said with the cream
2:13
cheese layer, you'd want to be able to
2:15
pull away the sides of the pan. This is
2:17
the 9-in by 2-in deep. I just lined it
2:22
with a piece of parchment down at the
2:23
bottom and we're just going to take the
2:25
crumb mixture. We're going to place it
2:27
in.
2:30
And then we're going to press it down
2:32
pretty solid
2:35
to get a firm crust. I'm just going to
2:36
use my fork here and then just keep
2:38
pressing.
2:40
Make it nice and even. If you do it in a
2:42
9 by 13, you're going to have a thinner
2:44
layer
2:46
of everything. I think that's good.
2:49
There we go.
2:50
Got my oven preheated at 375°.
2:53
We're going to bake this for about 12 to
2:55
14 minutes until the crust is nice and
2:58
golden and brown and it's firmed up. And
3:01
then we're going to cool this down
3:02
before we start the next step. We're
3:04
going to make the Jell-O layer and get
3:05
that ready to go. I'm using one box of
3:08
orange Jell-O. It's 3 oz. We'll put that
3:11
into the medium bowl. I just kind of
3:14
washed that one out and dried it out.
3:21
And then to that, you want to add two
3:23
cups of boiling water.
3:27
Got Thomas doing it. Keep going all the
3:29
way up to that line right there.
3:32
Right there.
3:34
Pour that into our Jell-O that's in the
3:36
bowl and then we're going to take a
3:37
whisk.
3:39
We got our whisk taker here.
3:42
And we're going to whisk it together for
3:44
about 1 to 2 minutes until that sugar
3:46
dissolves.
3:48
Get in there.
3:50
Whole house is going to smell like an
3:51
orange. Now, we're going to set this
3:53
aside and while the crust is cooling,
3:57
we're going to make the cream cheese
3:59
filling. All right, here's my crust.
4:01
We're going to cool this down
4:02
completely. I'm going to place it on a
4:04
rack to help kind of get the air
4:05
underneath of it also to cool down the
4:07
bottom of it. Now, I think what I'm
4:09
going to do to cool this down, it
4:11
doesn't say to do this, but I'm going to
4:13
go ahead and do this. I put some ice in
4:14
a bowl and I'm just going to set the
4:16
Jell-O on top of it in the bowl.
4:19
And then we'll let that cool down that
4:21
way. There we go.
4:23
And then we'll just stir it every now
4:24
and then.
4:25
All right, so we're going to make that
4:27
middle layer, which is a cream cheese
4:30
layer.
4:31
And there's nothing orangey about this
4:33
layer, okay? But we're going to take one
4:36
packet of cream cheese. It's 8 oz. Now,
4:39
make sure you bring it to room
4:40
temperature. Pull it out about an hour
4:42
before you make your recipe and that'll
4:44
get it nice and soft and squishy. And
4:47
we're going to put this into a large
4:49
mixing bowl.
4:51
Now, to the cream cheese, we're going to
4:53
add 3/4 cup white granulated sugar.
4:59
And then we're going to cream this
5:01
together for about 1 to 2 minutes until
5:04
it's light and fluffy.
5:12
Just do it on a medium speed.
5:16
All right, we're halfway there.
5:18
It's nice and creamy. I did away with
5:20
the electric hand mixer and then got my
5:23
spatula out cuz we're going to fold in
5:26
one tub of Cool Whip, 8 oz. Make sure
5:31
you thaw it out.
5:33
Mhm.
5:34
It's going to make it nice and creamy on
5:36
that layer.
5:38
All right, and just go in, go to the
5:39
bottom, pull up.
5:43
And fold through.
5:46
So, we get nice and creamy in there.
5:49
Now we're going to bring over our
5:52
cookie crust. We're going to place the
5:54
cream cheese mixture on top.
5:58
And then we'll smooth it out.
6:02
We are going to be putting a Jell-O
6:03
mixture in here. So the thing is is that
6:06
you want to make sure
6:08
that you go all the way up to the edges
6:10
and leave no room
6:13
for a liquid to go
6:16
up underneath there cuz then it'll get
6:19
that cookie soggy and we don't want
6:21
that.
6:23
Now I'm just going in with a spoon here
6:25
to get it nice and smooth
6:28
even.
6:31
All right, I'm just going to clean up
6:32
the sides here.
6:35
All right.
6:37
Now we want to chill the top layer. So
6:39
we're going to place this in the
6:40
refrigerator for about 15 to 20 minutes
6:43
to get it nice and set up and then we're
6:45
going to finish up that top layer. So
6:47
the Jell-O is cooled off. It hasn't set
6:50
yet. I've got two cans of mandarin
6:53
oranges. These are 14 oz each can.
6:58
I drained the juice out and I'm going to
7:00
add it to the Jell-O.
7:06
Very carefully or it'll go everywhere.
7:11
And we're going to bring our cream
7:13
cheese mixture out of the refrigerator.
7:15
Now what I'm going to do is pour the
7:17
mixture all over the cream cheese layer.
7:20
That's why it's very important that you
7:21
have that cream cheese mixture all the
7:23
way up to the edges and there's no holes
7:26
and no spaces for it to get down into
7:28
that cookie crust.
7:30
Move these oranges around, get them in a
7:31
single layer and into that Jell-O.
7:34
That's it.
7:36
Now we're going to put this in the
7:37
refrigerator. We're going to have to let
7:38
this chill totally for at least 4 hours
7:43
to overnight. Now, mine is definitely
7:45
going to be sitting overnight and we'll
7:46
be back tomorrow to give this a check.
7:49
You want to make sure that that Jell-O
7:51
is solid
7:53
before we remove the outside layer or
7:56
before you cut a piece out of your
7:57
baking dish, too. All right, you guys.
8:00
I'll be back. All right, you guys. I
8:02
kept this in the refrigerator overnight
8:05
because I wanted to make sure that
8:06
Jell-O set really good.
8:10
We're going to pop this thing.
8:12
Give it a little shake. Shaky, shake,
8:15
shake.
8:16
Lift it up.
8:22
Does that look beautiful or what?
8:28
It held up.
8:35
Ooh, do you all see three layers? Look
8:36
at that deliciousness.
8:38
There we go. My summer time orange cream
8:43
dessert.
8:45
I'm glad I did this in the springform
8:46
pan. That's amazing. We're going to grab
8:49
a fork. Give that a try. 1 2 3 layers.
8:56
Look at that.
9:00
Mhm. Mhm.
9:05
What's going on?
9:08
That delicious cookie crust
9:11
for one.
9:12
That creaminess from the cream cheese
9:15
layer that we made.
9:18
And that burst of orange flavor that you
9:20
get from the Jell-O and those mandarin
9:23
oranges on top. You guys,
9:26
we talked about this.
9:28
You know, we got a lot of um World Cup
9:31
games happening.
9:33
Check it out.
9:36
Everyone might be on this one right
9:37
here, right? Is this a winner?
9:40
That's a winner in my book. Thumbs up on
9:42
this one. Thank you, Donna. That's my
9:44
sister-in-law who provided me this
9:46
recipe that I kind of worked with to get
9:48
this right here.
9:49
All right, you guys. I'll see you on the
9:51
next episode. Happy summer.
9:54
Y'all enjoy some cool, refreshing
9:55
desserts. I'll see y'all in the next
9:57
one. Bye.
10:00
I think Thomas is going to come over
10:02
here and grab a bite.
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