Hi Guys,
I'm looking for a recipe I had many years ago for a frozen dessert that was made in a loaf pan....it was a white based cream, possible frozen topping or whipped cream, maybe with cream cheese---and had different tiny jello cubes it in--when you sliced it it was beautiful, just can't seem to locate that recipe. Any help or suggestions?
Also, found an old recipe of Mom's (she was married in 1938) for a quite popular dessert from the '30's called "Orange Icebox Cake", I would like to substitute the unflavored gelatin in this recipe to "orange jello", but need some help on what the equivalents would be as far as the sugar and how many packages of jello to use....or even if you guys think the conversion would work.
Here's the recipe as published back then:
ORANGE ICEBOX CAKE
l cup sugar
2 envelopes unflavored gelatin
4 tsp. cornstarch
2-1/4 cups milk
2 beaten eggs
l teaspoon finely shredded orange peel
2 cups orange juice
* * *
2 3oz. pkg. (24) ladyfingers, split
Whipped cream (optional)
Peeled orange slices, halved, and unpeeled orange slices, quartered (optional)
FOR FILLING;
In a 3 qt. saucepan stir together sugar, gelatin, and cornstarch. Stir in milk. Cook and stir over medium heat till gelatin dossolves and mixture is thickened and bubbly. Cook and stir for 2 minutes more.. Remove from heat.
Gradually stir about 1 cup of the filling into eggs. Return all of the mixture to the saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in orange peel and orange juice. Transfer to a bowl. Cover surface with clean plastic wrap. Chill till partially set (consistency of unbeaten egg whites) stirring occassionally.
Line bottom and sides of an 8-inch springform pan with about 32 of the ladyfinger halves. Spoon in half of the filling. Top with a layer of ladyfinger halves (about 8). Repeat layers with remaining filling and ladyfinger halves. Cover and chill in the refrigerator several hours or overnight.
To serve:
Remove sides of springform pan. Pipe on whipped cream with a decorating bag and star tip. Garnish with orange slices. Makes 8-12 servings.