I think memory foam has gone too far.
When it first came out to top beds, I thought it seemed like a reasonably good idea for people who always sleep in the same position. When I saw it in pillows, I understood the value of a well-supported neck, and a pillow that knew where that support should be.
But I recently bought a memory foam shower mat, and I’ve decided this is getting ridiculous.
Five of us step out onto that mat multiple times per week, after every shower and bath, in no particular order – how good of a memory can a 2 foot x 1 foot mat possibly have? And how do I get MY memory some of that?
Another thing bothering me lately? Pumpkin and apple everything.
Now, you all know I eagerly await the end of summer heat and look forward to fall with the anticipation of a child on Christmas Eve, but this early onslaught of fall flavours and recipes is what I call “getting our hopes up”. I feel like the heat is even more insulting when I’m dreaming of apple crumble pizza, pumpkin toffee cheesecake, and carrot lentil soup.
See, that was just cruel.
Because we all KNOW it’s going to get hot again before it gets better, I have one more fresh summer dessert you need to make. This is the most perfect make-ahead dessert, the ideal thing to have in the freezer if you like a taste of dessert every night but don’t want something to go stale while you work your way through it. You can put this on a graham or chocolate crumb crust, or leave it as is for simple, creamy, ice cream cake-esque perfection.
If you love five minute prep, one-bowl, no-bake, frozen, naturally gluten free desserts, this is the recipe for you. It’s a simple variation of my popular Frozen Raspberry Cheesecake, switched up for the citrus lovers in your life. I imagine this would also be fantastic with pink lemonade…for which reason I have a can of frozen concentrate in my freezer as we speak, just waiting for me to remember to buy Cool Whip when I work up the courage to grocery shop with 3 boys aged 3 and under.
Normally, I do nothing to endorse Cool Whip. It’s fake and it tastes fake, and anything that can be repeatedly thawed and re-frozen without issue makes me raise an eyebrow (well, both eyebrows, I’ve never mastered the disdainful single arched brow). In this cheesecake, however, it just adds sweetness and creaminess and makes the texture juuuust right.
If you don’t love cream cheese, don’t worry about it – this really doesn’t taste like a typical cheesecake at all. The orange flavour is the dominant one, and topped with a drizzle of chocolate or raspberry sauce you have simple dessert perfection.
- 1 pkg (8 oz/250 g) regular or low fat cream cheese, softened
- 1 can frozen orange juice concentrate, thawed
- 1 L tub frozen whipped topping (such as Cool Whip), thawed
- 2 Tbsp icing sugar / confectioner's sugar
- Beat cream cheese with electric mixer until smooth. Gradually pour in orange juice while blending on low speed. Add icing sugar and beat until smooth.
- Fold in Cool Whip thoroughly with a spatula.
- Pour into a 9" or 10" springform pan, or 9x13" baking dish and freeze for at least 6 hours before serving. This can be wrapped well and kept in the freezer for up to 3 months.
- Let sit at room temperature for 5 minutes before slicing - it's delicious with a drizzle of chocolate sauce, raspberry sauce, or a dollop of whipped cream!