Frosty Orange Creme Layered Dessert

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 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

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. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

:::From Kraft What's Cooking Spring 2009

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

I love my "What's Cooking" magazine. It is a free publication from Kraft Foods. You can also find great recipes on their website.

This recipe comes from the magazine and is on the website. I have made it a few times. It is quick and easy; it would be great if you are having company over for dinner and you are out all day.




1 C BBQ sauce
1/4 C pure orange marmalade
3lbs boneless pork shoulder (I use 3-4 boneless pork loin chops

1/2 C miracle Whip
Sandwhich rolls, split and toasted (I use WW kaiser buns)

MIX barbecue sauce and marmalade in small bowl. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

SPREAD dressing onto cut sides of buns. Fill rolls evenly with meat mixture.

:::I also grill some onions and serve that on top of the pork buns:::

I have served it over wild rice with a side of green beans, that was good too!