Frozen Orange Sherbet Cream Sickle Dessert

This dessert is an orange cream-sickle lover's heaven. It's truly divine and quite possibly my favourite summer dessert. I've also made it with raspberry sherbet and blended fresh raspberries into the creamy part as well, but the orange is definitely my favourite. A perfect summer treat. A couple of hints when making this dessert - you'll want to pre-freeze the plate that you're going to serve it on to avoid a melty mess and you'll also want to make sure that you freeze the whole thing for a good day to make sure that it's good a solid. This just might be a "could have bought it at Loeb" kind of cake! Bon appétit!

Ingredients:

2 cups orange sherbet, softened (enough to have approx. 1 1/2" of sherbet on base of pan)
1 pkg. (8 oz.) cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup frozen orange juice concentrate
rind of 1 orange

2/3 tub thawed coolwhip

Directions: 

1. Line a bread loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

2. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk, orange rind and frozen juice (I just dollop in 1/2 the can of frozen juice concentrate), beating until blended. Whisk in cool whip; spread over sherbet in pan.

3. Freeze the whole thing for a good 6-7 hours, or, ideally overnight. To unmold, invert pan onto a pre-frozen plate; remove foil.  Enjoy!