Frozen Creamsicle Cake

Total Time: 3 hrs 40 mins Preparation Time: 1 hr 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 48 reduced-fat vanilla wafers, finely crushed (i used a food processor)
• 6 teaspoons finely grated fresh orange zest
• 6 teaspoons unsalted butter, melted and slightly cooled
• 3 tablespoons light corn syrup
• 3 cups orange sorbet, slightly softened
• 3 cups non-fat vanilla frozen yogurt
• finely julienned fresh orange zest

Recipe

• 1 this seems like a lot of steps, but its not hard: just repetitious!
• 2 line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
• 3 stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan. (if it starts sticking to your hands, wet your hands with cold water and continue.)
• 4 carefully remove liner and place on a flat surface in the freezer to harden.
• 5 repeat this process, again placing liner/crumb layer in freezer.
• 6 double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
• 7 again, press a shallow crumb layer into bottom of loaf pan.
• 8 spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
• 9 while sorbet is freezing, allow yogurt to soften.
• 10 when ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
• 11 top crumb layer with softened yogurt, and return to freezer to again harden.
• 12 when ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
• 13 carefully top with sorbet and return to freezer for about 2 hours, until very firm.
• 14 using plastic wrap, lift frozen cake from pan and peel off plastic.
• 15 allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (a cheese slicer worked really well for this). garnish with julienned orange zest.