CREAMSICLE CHEESECAKE
1 graham cracker crust (2 cups graham cracker crumbs, 1/3 cup sugar, 1/3-1/2 cup melted butter )(Make crust in 10" springform pan))
16 oz. cream cheese, softened to room temp, beat until smooth
6- 8 oz. can frozen orange juice
zest of one Naval Orange
1 can Eagle Brand Milk
10 oz. Cool Whip
1 tsp. orange extract
2 drops red food coloring
1 drop yellow food coloring
Mix cream cheese, zest, milk and orange juice with mixer. Fold in cool
whip. Remove 2 cups and add extract & food coloring. Pour 1st mixture into crust. Add extract and food coloring to remaining 2 cups. Place 4 dollops on 1st mixture and lightly swirl with knife; refrigerate at least 4 hours.
