Recipe by Dessertcher
Great Summertime Dessert. Brings back childhood memories of eating creamsicles. This takes awhile but so refreshing for a hot and humid day BBQ.
Top Review by Brenda H.
You had to freeze the orange soda first. Unfortunately this made it into a separate layer that never really became part of the whole. When getting a bite on the fork, the orange soda layer separated from the rest of the cheesecake, making it seem like you were eating a layer of orange freezer pops and then a cheesecake.<br/>I don't know if pushing the cream cheese layer down onto the frozen soda would solve this issue. Perhaps if the cream cheese layer was added when the soda was still in a slushy state this problem would be eliminated.<br/>The cheesecake layer was delicious. I just wish I could have gotten a bite of both the orange flavor and the cheesecake flavor.
- 1 (12 ounce) can orange soda
- 8 ounces cream cheese
- 1⁄3 cup sugar
- 1⁄3 cup milk
- 2 (8 ounce) containers Cool Whip
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄4 cup melted butter
Directions See How It's Made
- Line the bottom and sides of a 9 inch springform pan with a single piece of extra wide aluminum foil as smoothly as possible. Pour Orange Soda into the pan until 1/4 inch deep. (Drink the rest.) Place in freezer, making sure the pan is level. Freeze until hard.
- Beat cream cheese and sugar until smooth and fluffy. Beat in the milk. Refrigerate 30 minutes in mixing bowl to chill. Fold 1-1/2 of the tubs of the Cool Whip into the cheese mixture until smooth and fluffy. Spoon filling into the springform pan on top of the frozen orange soda layer. Freeze at least 4 hours.
- Mix the graham cracker crumbs, sugar, and melted butter until they form a crumbly texture. Gently sprinkle the crumbs over the frozen cheesecake, smoothing across to form a crust. Return to the freezer overnight.
- When ready to serve, remove the sides of the springform pan. Loosen the the aluminum foil from the sides of the cheesecake. Invert the cheesecake onto a serving plate and carefully peel off the aluminum foil. Decorate the top with the remaining Cool Whip and serve immediately. Cut with a knife that has been dipped in hot water. Store any leftovers in the freezer.
- NOTE: If you are one of those "chocolate nuts", add 2 Tbsp cocoa to the graham cracker crumbs when making the crust.