This one is from the food & family summer 2009 magazine.
Frosty Orange Creme
2 cups orange sherbet or sorbet, softened
1 pkg (8 oz.) Philadelphia cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) Cool Whip whipped topping, thawed
Line a 9x5 (loaf) pan with foil extending over sides. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 minutes.
Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in Cool Whip. Pour over sherbet in pan.
Freeze for 3 or more hours. To unmold, Invert pan onto plate; remove foil.
Our Review: This was absolutely amazing!! Everyone gave this a 10 out of 10.
Robin made this last night and after I told her that I thought it could use more sherbet, she used a 13x9 pan put a layer of sherbet in the bottom, covered that with the cream cheese mixture (let freeze) and then topped it all with another layer of sherbet. She said it turned out great!