- 4 cups graham cracker crumbs
- 3/4 cup sugar
- 1 cup butter, melted
- 3-1/2 quarts vanilla ice cream, softened
- 2 cans (12 ounces each) frozen orange juice concentrate, thawed
- In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
- In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
- Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each).
Sounds good in theory. I LOVE to make Orange Crush floats! I like orange sherbert. I even like the orange twist ice cream cones you get some places so it stands to reason that I should like this. However, this was pretty nasty tasting. If you happen to be the originator of this recipe, I'm truly sorry, but it's the truth in my house. I cut the recipe in half (thank, God!) to just make one pan. Bottom line: it was waaaay too orangey (is that word??)! It was totally inedible. Lance and tried to choke it down, but no go. If you really want to try making it, I'd suggest adding the OJ a couple of ounces at a time and tasting as you go. If you find a combination that works, let me know. I really wanted to like this recipe. Oh well, my first crummy recipe. It was bound to happen sooner or later.