Orange Creamsicle bar recipe

Place a 9×9-inch square pan with enough parchment paper to be above average over all sides.

Together in a small bowl of Graham Cracker Crumbs, brown sugar and salt until they are combined. Add melted butter and stir until the mixture resembles wet sand. Pour the crust mixture into the prepared pan and press firmly and evenly into the bottom of the pan. Put the crust in the freezer to cool as you do the filling.

In a large bowl of heavy cream, powder -shaped sugar and 1/4 teaspoon of vanilla extract hit with an electric mixer until the mixture contains stiff tips. until necessary cool.

Put the gelatin in a small microwave -related bowl. Pour 1/4 cup of orange juice over gelatin and let it bloom for 5 minutes.

In the meantime, put cream cheese, condensed milk, remaining 1/4 cup of orange juice, lemon juice, 1 1/2 teaspoon of vanilla extract and salt in the cup of a high -speed mixer. Mix the ingredients at high speed until they are thoroughly smooth and combined, and stop for 1 to 2 minutes to scrape off the sides as required.

Heat flourished gelatin in the microwave until it has melted, about 30 seconds. Stir gelatin until they are mixed thoroughly and dissolved. Pour the gelatin melted into the Cream mixture and continue to mix the high speed until you are thoroughly incorporated, about 30 seconds.

Take the whipped cream out of the fridge. Pour the cream cheese mixture over whipped cream and fold it together thoroughly.

Remove the crust from the freezer. Pour half of the filling mixture over chilled crust; smooth in an even layer. Place the pan back in the freezer until the filling is only set at 15 minutes.

Add orange peel, lemon peel and orange food coloring to the remaining filling. Fold together until evenly combined.

Remove the pan from the freezer and pour the orange layer carefully over the cream layer. Spread the orange layer evenly over the layer of the cream and ensure that you cover completely. Cool in the pan until the beams are set, at least 4 hours to overnight.

To serve with the parchment paper, lift the pan from the pan. Carefully peel the parchment paper and cut it into 16 bars. If desired, serve whipped cream and a small slice of orange with an additional shot. Store bars in the fridge.