I love this recipe. It is the ultimate in classy when it comes to desserts. The rolling can be tedious, but there is an alternative, layering it in a pan - which is just as delicious. The Creamsicle Roll is a perfect dessert for those who want a light and refreshing touch to end their meal. I served it last Shabbos, and it was a hit! (I served clementines on the side, and it accented the orange beautifully.)

Creamsicle Roll

Orange part:

2 boxes orange jello

2 eggs, seperated

2 cups hot water

1/2 cup sugar

1/3 cup orange juice

Ice Cream:

1 box frozen Rich's whip

1/3 cup sugar

1 t. vanilla extract

Directions:

In a mixer, beat the jello powder and hot water together until jello is completely dissolved

Add 2 egg whites, sugar, OJ - and beat for 15 minutes, until the mixture becomes thick and frothy looking

Add yolks, and beat for an additional 2 minutes

Line a cookie sheet with wax paper, and pour a thin layer (abt a 1/4 inch) of the orange mixture - then lay it flat in the freezer, this needs about 1.5 hours to semi-freeze.

In the meantime, make the Ice Cream by whipping the whip and then adding the sugar and vanilla.

Now (after the orange part comes out of the freezer) spread a layer of ice cream ontop, smoothing out evenly using a spatula. Return to freezer for another 45 minutes to an hour.

At this point, the Creamsicle will be ready to roll.

Using the edge of the wax paper, start to roll the flat sheet of creamsicle, pulling the wax paper away from the dessert as you roll it. Use the warmth of your hands to help along stubborn creamsicle. When completely rolled, transfer to a loaf pan, or something secure that it can now return to the freezer in.

You will have LOTS of extra batter. You can either roll all of it, or what I do, is pour layers in tin pans- 9 by 13's, loaf pans, round ones, you name it.

Enjoy!