|Oranges||4 Medium, cut crosswise in half|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen whipped dessert topping||4 Ounce, thawed (1 Container)|
Cut a thin slice of peel from the bottom of each orange half so the oranges will sit flat. Squeeze out juice, reserving 2/3 cup. Using a spoon, scoop out and discard the pulp and white membrane, leaving a 1/4 -inch-thick shell. Cover and chill till serving time.
In a blender container or food processor bowl combine the reserved orange juice, milk, and sugar, then cover and blend or process till combined. Pour into a 9x9x2-inch pan, then freeze for 2 to 3 hours or till firm.
Break frozen mixture into large chunks and place them into a mixer bowl. Beat with an electric mixer on low speed for 1 to 2 minutes or till chunks are broken into smaller pieces. Beat on medium speed for 4 to 5 minutes or till smooth. Fold dessert topping into beaten mixture, then return to the pan and freeze till firm.
To serve, mound frozen mixture into orange shells. If desired, top with maraschino cherries.